georgsmom: the Mulligatawny soup

14 years ago

Is this the recipe you used?

It sounds like one I would just LOVE love love!

Can I leave off the celery?

1/2 cup chopped onion

2 stalks celery, chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

1/4 cup white rice

1 skinless, boneless chicken breast half - cut into cubes

salt to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

Directions

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.

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Comments (5)

Georgysmom
14 years ago
It's similar but not quite.

Mulligatawny Soup

1/2 stick of butter
1 medium onion, sliced
1 carrot, diced
2 stalks of celery, diced
1 green pepper, diced
1 granny Smith apple, peeled, cored and sliced
2 C. cooked chicken, shredded
2 whole cloves
1 tsp. curry
pinch of nutmeg (I use freshly grated)
2 sprigs parsley, finely chopped
21 oz. chicken broth
1 28 oz. can crushed tomatoes
salt and pepper to taste

Melt butter of medium heat. Saute sliced onion until soft. Add carrots, pepper, celery, apple and chicken. Saute for 10 minutes Until veggies are soft. Add broth, tomatoes, parsley and seasonings. Bring to boil, reduce to simmer, cover and cook 30 minutes. Remove cloves before serving. I double the recipe because I like to freeze soups for future use. When I double the recipe, I use one can of crushed tomatoes and one can of whole tomatoes, sieved or put through the food mill. It gives me the consistency I like. I suppose you could leave out the celery, I know you don't like celery but celery, carrots and onions are the base of most soups. I don't think there's a strong celery flavor with all these seasonings because the flavors all marry together. Try it, I think you will like it. It's not DH's fav but he doesn't like the apples. I think when I serve it to him, I will pick out the apples. They've already done their job and he'll never know.
glenda_al
Original Author
14 years ago
Thanks a bunch! My kind of soup!
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Georgysmom
14 years ago
I forgot to mention, I cut the butter in half. I used half a stick for a doubled recipe so it's a pretty low cal healthy soup. While the chicken was cooking, I had everything cut up and sauteing so it's a pretty quick soup to make, too. Some nice crusty bread and you have a great meal.
ruthieg__tx
14 years ago
I think I would like it too but the one thing that stands out in the recipe is the apple.......after cooking does it still have an apple taste.....I'm having trouble putting chicken and apple together.
Georgysmom
14 years ago
It's delish Ruthie. The apple flavors the broth but no it does not leave a distinctive apple taste. The whole combo just works.

georgsmom: the Mulligatawny soup

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georgsmom: the Mulligatawny soup

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glenda_al
Original Author