Mulligatawny

Name: Mulligatawny
Ingredients: 4 T. butter or 2 T. olive oil; 1 onion, chopped; 2 carrots, chopped; 1 celery stalk, chopped; 1 green pepper, chopped; 1 apple, cored, peeled and chopped; 1 1/2# boneless, skinless chicken breast, chopped; 1/2 c. flour; 2-3 t. curry powder; 5 c. chicken broth or stock; 1-14 oz. can diced tomatoes, drained; 2 c. hot cooked rice; salt and pepper

13 ingredients

3 steps

Ingredients

4 T. butter or 2 T. olive oil
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper, chopped
1 apple, cored, peeled and chopped
1 1/2# boneless, skinless chicken breast, chopped
1/2 c. flour
2-3 t. curry powder
5 c. chicken broth or stock
1-14 oz. can diced tomatoes, drained
2 c. hot cooked rice
salt and pepper

Directions

1

1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and saute for about 15 minutes. Turn the heat to low.
2

2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3-5 minutes. Add the chicken stock and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add salt and pepper to taste.
3

3. To serve, place about 1/4 c. of rice in a bowl and ladle the soup over the rice.