Indian Mulligatawny Soup
shared by Jennifer
Indian Mulligatawny Soup
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT1H10M
- Cook Time: 1 Hour 10 Minutes PT1H25M
- Total Time: 1 Hour 25 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: Indian
In a large stock pot, melt the butter. Add the chopped onion, celery and carrots and sauté over medium to medium-high heat until the onions are softened, a
Ingredients:
- 8 tablespoons butter
- 1 cup finely chopped yellow onion
- 4 celery ribs, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 tablespoons flour
- 4 teaspoons curry powder
- 8 cups chicken broth
- 3/4 cup white or brown rice
- 1 apple, cored and finely chopped
- 2 skinless, boneless chicken breast halves, cut into 1/4-inch pieces
- 1/4 teaspoon fresh thyme
- 1 cup half and half
Directions:
- In a large stock pot, melt the butter. Add the chopped onion, celery and carrots and sauté over medium to medium-high heat until the onions are softened, around 10 minutes.
- Stir in the flour and curry powder and continue cooking, stirring occasionally, for an additional 5 minutes.
- Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
- Add the rice, apple, chicken, thyme and salt and pepper to taste (you won’t need much salt). Bring to a boil again, reduce heat and simmer for 15 minutes.
- Stir in the half and half, bring to a boil again, reduce and simmer for another 5 to 10 minutes or until the rice is done. Let cool for a few minutes before serving – it gets very hot!