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Indian Mulligatawny Soup Recipe

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This recipe for Indian Mulligatawny Soup, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Buche Family


8 tbsp. butter
1 c. finely chopped yellow onion
4 celery ribs, finely chopped
2 large carrots, peeled and finely chopped
3 tbsp. flour
4 tsp. curry powder
8 c. chicken broth
c. white or brown rice
1 apple, cored and finely chopped
2 skinless, boneless chicken breast halves, cut in -inch pieces
tsp. fresh thyme
1 c. half and half

In a large stockpot, melt the butter. Add the chopped onion, celery and carrots and saute over medium to medium-high heat until the onions are softened, around ten minutes. Stir in the flour and curry powder and continue cooking, stirring continuously for an additional five minutes. Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.

Add the rice, apple, chicken, thyme and salt and pepper to taste (you won't need much salt). Bring to a boil again, reduce heat and simmer for 15 minutes. Stir in the cream, bring to a boil again, reduce and simmer for another five to ten minutes or until the rice is done. Let cool for a few minutes before serving -- it gets very hot! Soup can be made ahead of time and cooled to room temperature, covered and refrigerated for up to 24 hours. Reheat over medium heat.




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