Mulligatawny Soup I recipe
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Ingredients
- ½ cup chopped onion 2 stalks celery, chopped 1 carrot, diced ¼ cup butter 1 ½ tablespoons all-purpose flour 1 ½ teaspoons curry powder 4 cups chicken broth ½ apple, cored and chopped ¼ cup white rice 1 skinless, boneless chicken breast half - cut into cubes salt to taste ground black pepper to taste 1 pinch dried thyme ½ cup heavy cream, heated
Nutrition Info
- 222.8 caloriescarbohydrate: 13.5 gcholesterol: 62.2 mgfat: 15.8 gfiber: 1.4 gprotein: 6.9 gsaturatedFat: 9.5 gservingSize: -sodium: 733.9 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Mulligatawny Soup I
Directions
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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.