Mulligatawny soup means “pepper water,” and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I’m told. This old recipe was given to me long ago.
Mulligatawny Soup
Mulligatawny soup means "pepper water," and curry is the particular ingredient that gives this incredible dish such a delicious flavor, or so I'm told. This old recipe was given to me long ago.
Ingredients
- ½ cup chopped onion
- 2 stalks celery chopped
- 1 carrot diced
- ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- ½ apple cored and chopped
- ¼ cup white rice
- 1 skinless boneless chicken breast half – cut into cubes
- 1 pinch dried thyme
- salt and ground black pepper to taste
- ½ cup heavy cream heated
Instructions
- Gather all ingredients.
- Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.
- Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
- Just before serving, stir in hot cream.
- Serve and enjoy!
Notes
Cook’s Note
You can use any variety of apple in this recipe, but I like to use a tart apple, such as Granny Smith. It holds its shape and balances the spices nicely.
