Mulligatawny Soup
Ingredients
- 1 onion , chopped
- 2 stalks celery , chopped
- 1 carrot , peeled and diced
- 1/4 cup unsalted butter
- 1 ½ tbsp all-purpose flour
- 1 ½ tsp curry powder
- 5 cups chicken broth
- ½ apple , cored and grated
- ¼ cup white rice
- 1 cup cubed rotisserie chicken
- Sea salt and freshly ground black pepper to taste
- 1/8 tsp dried thyme
Instructions
- Place the onion, celery, carrot and butter in a pot over medium high heat. Sauté for 2 minutes. Add the flour and curry, and cook, stirring often, for 2 minutes. Add the chicken broth, stir well and bring to a boil. Simmer for 20 minutes. Season with salt and pepper.
- Add the apple, rice and thyme. Bring to a boil and then simmer until rice is cooked, about 15 minutes. Stir in the chicken and bring to a boil. Taste and correct the seasonings, if needed.
- Serve hot.
Notes
Nutrition
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