Mulligatawny Soup

Made Famous By: Wende Minadeo

When we ate this last night my husband said, "Honey put this on the all time favorite list!" This soup is just that good.



















1 C Chopped onion
4 Stalks Celery, chopped
2 Carrots
1/2 C Butter
3 TBS All-purpose Flour
4 tsp. Curry Powder
8 C Chicken Broth
1 Apple, cored and chopped
1/2 C Jasmine long grain white rice
2 skinless, boneless Chicken breast halves-uncooked cut into cubes
Salt and Pepper to taste
2 pinches of Dried Thyme
1 C Heavy Cream, Heated

**Two big tips before starting to cook this soup**
1-Chop everything really small
2-Follow the amounts of everything exactly. One time I added more curry because I really really like it and....it tasted bad. The amount of curry is precisely enough.


Directions:
Saute onions, celery, carrot, and butter in a large soup pot.
In a small cup mix the flour and curry together then add it to the veggies and cook for 5 more minutes.
Add chicken stock, mix well, and bring to a boil. Simmer about 30 minutes.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer another 20-30 minutes, or until rice is done.

When serving, add HOT cream to the pot.

This is how I chop my veggies




















First I julienne them



















Then I bunch them together and chop them up, making sure to tuck my fingers in so I don't get cut.



















Here is an example with carrots

























And then you have perfectly chopped veggies!

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