(Lise P Version)
The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor.
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.
I cut down on the butter. It is already low calorie but to make it even 'less calorie', you can omit the rice and butter. I think those ingredients add to the flavor but you wouldn't miss them much.
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Serving Size: 1 Serving (1604g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 481 | ||
Calories from Fat: 126 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 56.7mg | 17 % | |
Sodium 4055.2mg | 140 % | |
Potassium 1429.4mg | 38 % | |
Total Carbohydrate 72g | 21 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 59.4g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
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