Mulligatawny

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

In a large pot, sauté for 10 minutes:

3/4 c chopped onion

3/4 c sliced celery

1 c sliced carrots

1/4 cup butter

Stir in until incorporated:

2 Tbsp flour

2 tsp curry powder

Cook for 3 more minutes.

Stir in:

5 c chicken broth

Bring to a boil.

Reduce heat and simmer for 30 minutes.

Add:

1/2 c cooked shredded chicken (boiled, rotisserie…)

1 peeled and chopped apple

1/3 c uncooked white rice

1 tsp salt

1/8 tsp pepper

1/8 tsp thyme

Simmer until rice is done, about 15 minutes.

Add:

1/2 c – 2/3 c heavy cream

Garnish with parsley.

NOTES

  • Mulligatawny is a curry soup with many variations. It can be made healthier by subbing half and half for the cream, or eliminating the cream all together. I like it without the meat.

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