Mulligatawny Soup adapted from allrecipes.com 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
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.
Add apple, rice, raisins, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
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 flavorful....it is a recipe I am so happy I found!
I am a collector of recipes. I am constantly finding more recipes to try from blogland, newspapers, cookbooks, magazines...and when I make them, IF I think they are worth making again, I will post them here to my online cookbook!
I like to use ingredients that most people usually use and have available, though I like to experiment with more exotic ingredients on occasion as well.
I really tend to favor the sweet side of food. So you'll find a lot of dessert recipes here.
I am all about trying new recipes. If you've got to make dinner every night, why not mix it up a bit?