It's a recipe I got from my mother who got it from my father's mother...
Mulligatawny soup
Saute - -not brown – in 1/4 cup butter or olive oil:
• 1/2 cup diced onion
• 1 cup diced carrot
• 2 stalks celery- diced
Stir in 1 1/2 Tablespoons flour and 2 teaspoons curry.
Stir and Cook for 3 min.
Pour in and simmer 30 min 4 cups chicken broth.
Add
• 1/2 cup cooked rice
• 1/2 cup diced cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 teaspoon thyme
1 tart apple diced. (You can let it cook for longer and use more chicken if you want).
Simmer for another 15 min.
It freezes really well.
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