Try this Mulligatawny Soup recipe, or contribute your own.
Suggest a better descriptionSaute 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (5034g) | ||
Recipe Makes: 1 | ||
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Calories: 10568 | ||
Calories from Fat: 6652 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 739.1g | 986 % | |
Saturated Fat 211.5g | 1058 % | |
Monounsaturated Fat 306.2g | ||
Polyunsanturated Fat 158.6g | ||
Cholesterol 3680mg | 1132 % | |
Sodium 7017.2mg | 242 % | |
Potassium 9582.1mg | 252 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 1.7g | ||
Protein 913.5g | 1305 % | |
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: 10568
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