Mulligatawny Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Cup White Onion, chopped
2-4 Celery Stalks, diced
2 Carrots, diced
1/2 Cup [1 stick] Butter
3 T. Flour
3 tsp. Curry Powder
8 Cups Chicken Broth
1 Apple, cored and chopped [peel on]
1/2 Cup White Rice
2-3 Chicken Bouillon Cubes or 1 T. Chicken Bouillon Base
2 Chicken Breasts, skinless and boneless cut into cubes
Salt, to taste
Black Pepper, to taste
1 tsp. Thyme, dried or fresh
1 T. Ginger Purée or finely minced Fresh Ginger
1 T. Garlic, minced
1/2 Lemon juice
1 Cup Heavy Cream, or 1/2 Cup Cream & 1/2 Cup Half & Half or Whole Milk
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Directions: |
Directions:1. Melt butter over medium heat in large pot, add Curry Powder and heat for a couple of minutes then add Celery, Carrot, Onion and Sauté for about 5 minutes, add Flour and cook 5 more minutes. Stir in Chicken Broth and mix well then bring to a boil, turn heat down and simmer for one-half hour.
2. Add Apple, Rice, Chicken cubes, Salt, Pepper, Thyme, Garlic, Ginger and Lemon Juice. Simmer 15-20 minutes until Rice is cooked. You can leave it on a low simmer until ready to serve.
3. Just before serving in a separate container pre-heat the Heavy Cream on low and then stir it into the soup to blend well. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: Mom [Vena] was a very good cook her entire life and she loved to entertain. Later in her life she started making this soup; yay Mom. I have added a couple ingredients to her recipe [Garlic, Ginger, Lemon Juice] and I also do an alternate method: I add 2 Sweet Potatos peeled and cubed and I serve this over white Rice and don’t put the Rice into the pot. And I will often add additional Curry Powder to taste. Either way it is now a family favorite.
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