Mulligatawny Soup recipe

(Food Network Recipe Modified by Maggie Botelho)

Yields 4 – 6 servings

1 Cup diced onion (I used Vidalia, but storage would be fine)

6 Carrots, diced

4 Celery stalks

½ Cup butter

3 Tablespoons flour

2 Teaspoons curry (I halved this, as the prescribed 4 teaspoons was very spicy)

8 Cups chicken stock

2 Granny Smith apples, peeled, cored & diced

1 Cup cooked white rice

1 Cup cooked diced chicken

1 Teaspoon salt

¼ teaspoon dried thyme

½ teaspoon ground black pepper

1 cup cream – hot


In a large stockpot, over medium heat, add the onions, carrots, celery stalks & butter.  Cook until tender.  Stir in flour & curry and cook for 3 minutes.  Add the remaining ingredients, except the cream.  Let simmer for 15 minutes & add the cream.

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