Mulligatawny Soup
From bojangles42 13 years ago
- 1 hour to make
- Serves 6-8
Fall and winter in Minnesota are great seasons for soup. My wife and I both teach, so we try to make soup on the weekend and on Wednesday so we have leftovers for lunch. I actually saw this on Diners, Drive-ins, and Dives and guessed at the amounts. Read more I guessed well. It is a filling, warming soup. Pam has added it to her favorite list! See less
Ingredients
- 2 T butter shopping list
- 1 1/2 cups diced onion shopping list
- 1 1/2 cups diced celery shopping list
- 1 cup diced carrots shopping list
- 2 cups cooked diced chicken or turkey shopping list
- 2 Granny Smith apples- cored, peeled, and diced shopping list
- 1 c uncooked white rice shopping list
- 1 cup half and half or cream shopping list
- 8 cups chicken stock shopping list
- 1 teas thyme shopping list
- 1 to 1 1/2 T curry powder (Schillings makes a good basic curry) shopping list
- 1/2 teas garlic powder shopping list
- 1 teas salt shopping list
- 1 teas pepper shopping list
How to make it
- In a stock pot melt the butter
- Add the onion, celery, and carrots - saute until tender
- Add the curry and garlic powders - cook 30 seconds
- Add the chicken stock, bring to a boil
- Add the rice, chicken, apples, salt and pepper- Cover and reduce to a low simmer.
- Cook for 20-25 minutes until the rice is tender
- Stir in the half and half and serve
People Who Like This Dish 2
- gitana8 Nowhere, Us
- ttaaccoo Buffalo, NY
- bojangles42 Rochester, MN
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