Mulligatawny

I love this soup which has such a nice, rich flavor to make your whole house smell amazing. I just made it for my mom and sisters, and they loved it! You can change the amount of vegetables to make the soup thicker or thinner, whatever is your taste. What I have here is for a pretty thick soup.

-- 1/2 yellow onion, minced
-- 2 stalks celery, chopped fine
-- 4 carrots, chopped
-- 1/4 cup butter
-- 1 1/2 tablespoons all-purpose flour
-- 2 teaspoons curry powder
-- 4 cups chicken broth
-- 1 or 2 apples, cored and chopped
-- 1/4 cup white rice (uncooked)
-- 4-6 chicken tenderloins, cut into small pieces
-- salt to taste
-- ground black pepper to taste
-- 1 pinch dried thyme
-- 1/2 cup heavy cream, heated

1. Saute onions, celery, carrots, and butter in a large soup pot. Add flour and curry and stir all together. Let this cook for about five minutes to cook out the raw flour taste.

2. Add chicken stock and mix well. Bring to a boil and simmer for about 30 minutes.

3. Add rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, until rice is done. Add apples in the last 5 or so minutes of cooking.

4. Just before serving, add warm cream and stir thoroughly.


This soup also makes great leftovers. It gets pretty thick when it sits in the fridge, so add a little milk or chicken stock when you re-heat it. You can also make it with leftover cooked rice, just don't cook it as long.


Courtney
Provo, UT