Mulligatawny Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
1 tbsp: Corn oil,
1 large: Onion, chopped
2 Stalks: celery, sliced thinly
3: Carrots, diced
1 1/2 tbsp: Curry Powder,
2 tbsp: All-purpose flour,
5 cup: Chicken stock,
2 tbsp: Long grain white rice,
2: Tomatoes, peeled, chopped
8 ounce: Cooked chicken, diced
1 small: Cooking apple, peeled, cored, diced
Salt to taste,
Fresh celery leaves, opt
Carrot strip, opt
Directions:
Heat butter and oil in a saucepan.
Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry
Powder and flour and cook 1 minute. Stir in stock and bring to a
boil; add rice and stir well.
Cover and simmer 20 minutes, stirring occasionally. Add tomatoes,
chicken, apple and salt. Cover again and simmer 15 minutes. Garnish
with celery leaves and carrot strip, if desired, and serve hot.
Source from luhu.jp
Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry
Powder and flour and cook 1 minute. Stir in stock and bring to a
boil; add rice and stir well.
Cover and simmer 20 minutes, stirring occasionally. Add tomatoes,
chicken, apple and salt. Cover again and simmer 15 minutes. Garnish
with celery leaves and carrot strip, if desired, and serve hot.
Source from luhu.jp