Mulligatawny Stew

Submitted by Tish in OH

"I believe this dish dates back to the 1700's. I first tasted this at a Restaurant here in Columbus called the James Tavern which has since closed. It recently came "back into memory" and I've been searching for a recipe that is close to what I had so long ago. This is the best one that I've seen that seems to have the ingredients, consistency and taste that I remember. I found this recipe on the Cook'N Recipe Organizer web page (which i have but can't find it on my computer). I haven't prepared this yet, but feel it will be fantastic and plan to make it today as I can't wait to taste it! Prep time is a guesstimate as I will use my wizard chopper. Hope this will be a taste bud treat for you!"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 8

ingredients

• 2 1⁄2 cups water
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 medium tart apple, peeled and chopped
• 1 (8 ounce) can tomatoes, peeled anc cut up, juice reserved
• 1⁄2 cup apple juice
• 1⁄2 cup long grain rice, uncooked
• 2 tablespoons chicken bouillon
• 2 -3 teaspoons curry powder
• 1⁄8 teaspoon black pepper
• 2 cups cooked chicken, diced
• 1 cup heavy cream
• salt
• toasted chopped almonds, for garnishment
• 1⁄4 cup chopped chives, for garnishment

directions

1. In a 3-quart saucepan, combine the first 11 ingredients, bring to a boil.
2. Reduce heat to medium-low, cover and simmer for 25 minutes or until rice and vegetables are tender.
3. Place 2 cups of mixture in a blender or food processor, blend until pureed.
4. Return to soup.
5. Stir in chicken, heavy cream and salt.
6. Over low heat, bring to just under boiling.
7. Garnish each serving with almonds and chives (optional).