{"id":3442,"date":"2023-06-18T20:02:55","date_gmt":"2023-06-18T20:02:55","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3442"},"modified":"2024-09-06T11:01:58","modified_gmt":"2024-09-06T11:01:58","slug":"mulligatawny","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/mulligatawny\/","title":{"rendered":"Mulligatawny"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Stephanie Knewasser<\/h4>\n\n\n

In a large pot, saut\u00e9 for 10 minutes:<\/p>\n

3\/4 c chopped onion<\/em><\/strong><\/p>\n

3\/4 c sliced celery<\/em><\/strong><\/p>\n

1 c sliced carrots<\/em><\/strong><\/p>\n

1\/4 cup butter<\/em><\/strong><\/p>\n

Stir in until incorporated:<\/p>\n

2 Tbsp flour<\/strong><\/em><\/p>\n

2 tsp curry powder<\/strong><\/em><\/p>\n

Cook for 3 more minutes.<\/p>\n

Stir in:<\/p>\n

5 c chicken broth<\/em><\/strong><\/p>\n

Bring to a boil.<\/p>\n

Reduce heat and simmer for 30 minutes.<\/p>\n

Add:<\/p>\n

1\/2 c cooked shredded chicken (boiled, rotisserie…)<\/strong><\/em><\/p>\n

1 peeled and chopped apple<\/strong><\/em><\/p>\n

1\/3 c uncooked white rice<\/strong><\/em><\/p>\n

1 tsp salt<\/strong><\/em><\/p>\n

1\/8 tsp pepper<\/strong><\/em><\/p>\n

1\/8 tsp thyme<\/strong><\/em><\/p>\n

Simmer until rice is done, about 15 minutes.<\/p>\n

Add:<\/p>\n

1\/2 c – 2\/3 c heavy cream<\/strong><\/em><\/p>\n

\u200b<\/strong><\/em>Garnish with parsley.<\/p>\n

NOTES<\/p>\n

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