See Also: Cooking Club · Soups
Mulligatawny Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Usually this was made using left-over cooked chicken and cooked rice. No leftover chicken? Then simply add some diced raw chicken breasts or thighs when you saute the vegetables.
2 tablespoons unsalted butter
1 carrot, chopped
1 onion, chopped
1 rib of celery, chopped
1 tart apple, such as pippin
2 tablespoons all purpose unbleached flour
3 teaspoons good quality curry powder
5 cups good quality vegetable or chicken stock
1-2 cups diced cooked chicken
1 cup cooked rice
1/2 cup heavy cream
apple, sliced for garnish
Melt the butter in a 3 qt. saucepan or stock pot and sauté the onion, carrot, and celery for 5 min. Core and dice the apple and sauté with the vegetables for 5 min. Whisk in flour and curry. Gradually pour in the stock and bring to a boil. Add the diced cooked chicken and simmer for 20 - 30 min. Add rice and simmer 10 min. Warm the cream in a glass measuring cup for 30 seconds in microwave. Stir warmed cream into soup and serve, with a slice of raw apple over the top.
Recipe created 1994-09-13.
