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Mulligatawny Soup

4

80 min

Mulligatawny Soup

Mulligatawny Soup Photo 1

Time

80 min

Serving

6 persons

Calories

223

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Mulligatawny soup means "pepper water," and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I'm told. This old recipe was given to me long ago.

Ingredients

  • onion: 0.5 cup (chopped)
  • celery: 2 stalks (chopped)
  • carrot: 1 piece (diced)
  • butter: 0.25 cup
  • all-purpose flour: 1.5 Tbsp
  • curry powder: 1.5 tsp
  • chicken broth: 4 cups
  • apple: 0.5 piece (chopped)
  • white rice: 0.25 cup
  • skinless, boneless chicken breast half: 1 piece (cut into cubes)
  • thyme: 1 pinch (dried)
  • salt and ground black pepper: 0 piece (to taste)
  • heavy cream: 0.5 cup (heated)

Metric Conversion

Stages of cooking

Mulligatawny Soup Photo 21
Mulligatawny Soup Photo 32
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  1. Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sautГ© until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.
    Mulligatawny Soup Photo 2
  2. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
    Mulligatawny Soup Photo 3
  3. Just before serving, stir in hot cream.
    Mulligatawny Soup Photo 4

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