A few weeks ago, I stumbled upon a recipe on Allrecipes.com for Mulligatawny Soup. I made a mental note to make it, especially after I found out the hubby had never had it. The reviews were quite amazing, so I broke one of my biggest rules: never double a recipe you've never made. I am so glad I did!
Several of the reviews said to leave out the cream. I'm going out on a limb here and say - PUT THE CREAM IN! Changed the entire texture and consistency of the soup, for the better.
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half -
cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.
Prepping the veggies:
Once the veggies have been sauteed, you mix the curry powder and flour and cook for a few more minutes. It's at this point, your kitchen will start really smelling amazing:
Simmering all the ingredients. I was ready to dive in at this point:
The finished product!