Mulligatawny Soup
*Serves 6-8
1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme
½ teaspoon black pepper
In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender.
*Serves 6-8
1 tablespoon olive oil
½ onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled
1 cup thinly chopped celery, about 3 stalks
¼ cup all-purpose flour
2 tablespoons curry powder or 1 tablespoon hot curry powder
6 cups low-sodium chicken broth
½ Granny Smith or other tart apple, cored, peeled and chopped
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 teaspoon salt
¼ teaspoon dried thyme
½ teaspoon black pepper
In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender.
Cool soup and freeze. Reheat and serve. If you find the soup is a little think then add 1/2 c of whole milk to thin it out.
Enjoy!
This recipe is from http://www.melskitchencafe.com/
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