Mulligatawny Soup

When I tasted this mulligatawny soup at our RS dinner in PA, I could hardly believe my mouth.  Thank you so much to my friend Michelle for sharing her recipe.  I changed it to be more stew-like. Since 2006, it has wowed many friends & family members!  My sister Christi submitted the recipe to Mel's Kitchen Cafe, who graciously took a fabulous picture of it for me, so ta-da!

Mulligatawny Soup

¾ c. olive oil

1 small onion (or ½ ) diced

4 carrots, chopped

4 stalks celery, chopped

½ c. flour

2 Tbs. curry powder

8 cups chicken broth

1 c. cooked rice

4 chicken breasts, diced

2 tsp. salt

½ tsp. thyme

½ tsp. pepper (optional)

1 small Granny Smith apple, diced

¾ c. cream

Thaw chicken if frozen. Cut vegetables and sauté 3 min. in olive oil. Add flour and curry and saute for a couple min.  Add broth and simmer for 20-30 min. (depending on how tender you want your vegetables).  Meanwhile, cut & cook chicken, simultaneously cooking rice.  Add every ingredient together except cream and simmer 10-15 min. longer.  Add cream right before serving hot with rolls or crusty dipping bread.

 

I use hot madras curry powder for the flavor it creates and the curry-green color I love.  I usually end up adding more rice, which makes it thicker. 

To make gluten-free, check your chicken broth (this sometimes has gluten in it) and use corn starch instead of flour.

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