Djs Easy Book Club Mulligatawny Soup
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 3 tablespoons butter
- 2 medium onions, diced
- 4 medium carrots, grated
- 3 stalks celery & leaves, diced
- 2 medium green apples, peeled and diced
- 6 cups chicken broth
- 2 teaspoons curry powder
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1⁄2 cup rice, uncooked
- 3 cups roasted cooked chicken, shredded
- 1 cup half-and-half (low fat milk or soy milk can be subbed)
-
Garnish
- cilantro leaf
- toasted shredded coconut
- raisins
directions
- Sauté celery, carrots and onion in butter until soft. Add apples and cook until tender.
- Add flour and curry powder. Stir until vegetables are coated. Add broth and simmer ½ hour. Add rice, cover pot and simmer another 1/2 hour or until rice is cooked.
- Add shredded chicken, salt and pepper to taste. Mix some hot broth with half and half then add to pot. DO NOT burn!
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RECIPE SUBMITTED BY
COOKGIRl
United States