Mulligatawny Stew
Ready In: 45 mins
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
- In a 3-quart saucepan, combine the first 11 ingredients, bring to a boil.
- Reduce heat to medium-low, cover and simmer for 25 minutes or until rice and vegetables are tender.
- Place 2 cups of mixture in a blender or food processor, blend until pureed.
- Return to soup.
- Stir in chicken, heavy cream and salt.
- Over low heat, bring to just under boiling.
- Garnish each serving with almonds and chives (optional).
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