Mulligatawny Soup

Course Appetizer

Ingredients
  

  • 3 tb Butter
  • 1 tb Corn oil
  • 1 lg Onion, chopped
  • 2 Stalks celery, sliced thinly
  • 3 Carrots, diced
  • 1 1/2 tb Curry Powder
  • 2 tb All-purpose flour
  • 5 c Chicken stock
  • 2 tb Long grain white rice
  • 2 Tomatoes, peeled, chopped
  • 8 oz Cooked chicken, diced
  • 1 sm Cooking apple, peeled, cored, diced Salt to taste

Instructions
 

  • Fresh celery leaves (opt) Carrot strip (opt) Heat butter and oil in a saucepan
  • Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute.
  • Stir in stock and bring to a boil; add rice and stir well.
  • Cover and simmer 20 minutes, stirring occasionally.
  • Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. 
  • Garnish with celery leaves and carrot strip, if desired, and serve hot.

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