Mulligatawny Soup
TOTAL TIME: Prep: 20 min. Cook: 45 min.
YIELD: 8 servings (about 2 quarts).
One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.
Ingredients
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1 medium tart apple, peeled and diced
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1/4 cup each chopped carrot, celery and onion
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1/4 cup butter, cubed
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1/3 cup all-purpose flour
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1 teaspoon curry powder
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1/2 teaspoon sugar
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1/8 teaspoon ground mace
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6 cups chicken or turkey broth
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1 cup cubed cooked chicken or turkey
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1 medium tomato, peeled, seeded and chopped
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1/2 cup chopped green pepper
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2 whole cloves
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1 tablespoon minced fresh parsley
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1 cup cooked rice
Directions
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1.
In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth.
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2.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.
Nutrition Facts
1 cup: 160 calories, 8g fat (4g saturated fat), 31mg cholesterol, 925mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.
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