Mulligatawny Soup

By • August 18, 2010 • 2 Comments

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Author Notes: With a few cooler days after a sultry summer and football right around the corner, I am in the mood to start making soups again! This recipe also does quite well simmering in a crockpot all day. I've won several soup cookoffs with this! CRussell

Serves 6

  • 2 celery stalks
  • 2 carrots
  • 2/3 cups onions
  • 1/4 cup butter
  • 2 tablespoons flour
  • 2 teaspoons curry powder
  • 4 cups chicken broth
  • 1/2 cup basmati rice
  • 2 cooked diced chicken breast halves
  • salt, to taste
  • black pepper, to taste
  • 1 dash cayenne pepper
  • 1 apple, diced
  • 1/2 cup heavy cream, heated up
  1. Chop or dice celery, carrots and onions and saute in butter in a large soup pot. When tender, add flour and curry powder and cook for 5 minutes. Slowly stir in the chicken broth and bring to a boil. Turn down heat and simmer for 30 minutes.
  2. Add rice, chicken, salt and peppers. Simmer 10 minutes. Add apples and simmer an additional 10 minutes.
  3. When rice is tender, slowly add cream to soup, stir, and serve.
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Tags: ethnic

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about 4 years ago SallyCan

And the use of basmati rice is a nice touch too!

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmm, yum! Mulligutawney is one of the all-time under-appreciated soups, in my opinion. That's such a good idea, to add some apple. I really like that you cook the rice in the flavored broth, too. Nice!!! ;o)