MULLIGATAWNY SOUP

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Prep 20 m Cook 1 h Ready In 1 h 20 m

“The name Mulligatawny means ‘pepper water’, and curry is the particular ingredient that gives this incredible soup such a delicious flavor…so I’m told. This old recipe was given to me long ago.”

Ingredients

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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