Aug 28, 2011

Mulligatawny Soup

This is a wonderful soup, that can be doubled and even frozen for future meals.  The chicken broth makes it nutritious and frugal.

1/2 cup diced onion
1 cup diced celery
1 cup diced carrot
3 T. olive oil
1 1/2 T. all purpose flour
1 T. curry powder
4 cups chicken broth
1 1/2 cups diced cooked chicken
1 bay leaf
1 t. salt
1/4 t. pepper
1/8 t. dried thyme
1/2 t. grated lemon rind
1/2 cup cream, warmed
1 1/4 cups hot cooked rice
1/4 cup flaked coconut, optional

Saute first three ingredients in hot oil in a dutch oven over med-hi heat till tender. Stir in flour and curry, cook over med heat 3 minutes, stirring constantly. Gradually add broth; bring to a boil. Reduce heat, simmer uncovered 15 minutes. Add chicken and next 5 ingredients; simmer uncovered 15 minutes. Stir in warm creamr. Ladle soup over rice in individual soup bowls. Optional garnish: coconut.

Yield 5 cups

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