Thursday, January 27, 2011

Mulligatawny Soup- serious GOODNESS

Mulligatawny Soup
adapted from
serves 2 adults

  • 1/2 cup chopped onion
  • 2 stalks celery, chopped
  • 2 carrots diced
  • 1/4 cup butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 T. curry powder (you can take this down a little if you'd prefer)
  • 4 cups chicken broth
  • 1/2 apple, cored and chopped
  • 1/4 cup white rice
  • 1/3 c. golden raisins
  • chicken, pre-cooked and shredded (I used about 1 breast)
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried thyme
  • 1/2 cup half & half


  1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  2. Add apple, rice, raisins, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  3. Right before serving, add half & half.

Ok, I know there are people out there that just don't do the curry thing.  But wow- if you were even a little bit tempted- this soup is amazing!  Savory, a little sweet, a little spicy- warm, comforting and is a recipe I am so happy I found!


Sher said...

You are seriously in a cooking / baking mood lately aren't you? Can you send some samples my way?

quantum said...

I really like the menus you provide. Thanks.