Mulligatawny Stew

Name: Mulligatawny Stew
Ingredients: 2 12 cups water; 1 cup carrot, chopped; 1 cup celery, chopped; 1 cup onion, chopped; 1 medium tart apple, peeled and chopped; 1 (8 ounce) can tomatoes, peeled anc cut up, juice reserved; 12 cup apple juice; 12 cup long grain rice, uncooked; 2 tablespoons chicken bouillon; 2 -3 teaspoons curry powder; 18 teaspoon black pepper; 2 cups cooked chicken, diced; 1 cup heavy cream; salt; toasted chopped almonds, for garnishment; 14 cup chopped chives, for garnishment

16 ingredients

7 steps

Ingredients

2 12 cups water
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
1 medium tart apple, peeled and chopped
1 (8 ounce) can tomatoes, peeled anc cut up, juice reserved
12 cup apple juice
12 cup long grain rice, uncooked
2 tablespoons chicken bouillon
2 -3 teaspoons curry powder
18 teaspoon black pepper
2 cups cooked chicken, diced
1 cup heavy cream
salt
toasted chopped almonds, for garnishment
14 cup chopped chives, for garnishment

Directions

1

In a 3-quart saucepan, combine the first 11 ingredients, bring to a boil.
2

Reduce heat to medium-low, cover and simmer for 25 minutes or until rice and vegetables are tender.
3

Place 2 cups of mixture in a blender or food processor, blend until pureed.
4

Return to soup.
5

Stir in chicken, heavy cream and salt.
6

Over low heat, bring to just under boiling.
7

Garnish each serving with almonds and chives (optional).