Saturday, March 13, 2010

Mulligatawny Soup 2/27/2010

I can't remember what caught my eye about this, but it looked good.  There are several recipes on All Recipes with this name and I ended up using a little from several of them (not surprising).

1 med.onion, chopped
3 stalks celery, chopped
4 carrots, diced
1 cup red pepper, diced
6 Tbl butter
2 teaspoons curry powder
1/2-1 tsp ground ginger
pinch of saffron
1 bay leaf
4 cloves of minced garlic
1/2 apple, cored and chopped
3 skinless, boneless chicken breast half - cut into cubes
6 cups chicken broth
1 1/2 tablespoons all-purpose flour
1/2 cup white rice
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream

1. Melt butter on low heat until slightly brown in large soup pot.  Saute onions, celery, carrot. Add curry, ginger, saffron,  bay leaf, garlic, and apple and cook 5 more minutes. Add chicken stock, and chicken breasts.  Mix well, and bring to a boil. Simmer about 1/2 hour.  Add rice, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. Just before serving, stir in cream, simmer until heated through.

This soup was FANTASTIC!  A definite keeper and a meal in itself.