mulligatawny"Great recipe! This was a hit at a potluck I took it to. I substituted margarine for the butter since some folks couldn't handle dairy and I just cooked chicken with the onions and carrots at the start and used half the amount of uncooked rice with the stock. " - Tod
Yield: 4 Ready in 45 minutes
48 people trying soon
Verified by stevemur
|1/2 cuponions; diced|
|1 carrot; diced|
|2 celery ribs; diced|
|1 1/2 tablespoonsFlour|
|2 teaspoonsCurry powder|
|4 cupschicken broth; or lamb broth|
|1 Bay leaf|
|1/4 cuptart apples; (about 1 apple) diced|
|1/2 cuprice; boiled|
|1/2 cupcooked chicken or lamb; more if wanted, diced|
|1/4 teaspoonlemon rind; (up to 1/2 teaspoon) grated|
|1/2 cuphot cream; or unsweetened coconut milk|
Mulligatawny Soup Preparation
Saute lightly (do not brown) the onion, carrot, celery and butter.
Stir in the flour and curry powder and cook for about 3 minutes.
Pour in the broth and bay leaf and simmer for 15 minutes.
Next add the apples, rice, meat, salt, pepper, thyme, and lemon rind, simmer for 15 more minutes.
Immediately before serving, stir in the hot cream or coconut milk.
Remove bay leaf before serving.
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