Mulligatawny soup means “pepper water,” and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I’m told. This old recipe was given to me long ago.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6
Ingredients
- ½ cup chopped onion
- 2 stalks celery, chopped
- 1 carrot, diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple, cored and chopped
- ¼ cup white rice
- 1 skinless, boneless chicken breast half – cut into cubes
- 1 pinch dried thyme
- salt and ground black pepper to taste
- ½ cup heavy cream, heated
Steps
- Gather all ingredients.
- Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.
- Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
- Just before serving, stir in hot cream.
- Serve and enjoy!
