MULLIGATAWNY (from Family Fun magazine)
- 4 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 green pepper, chopped
- 1 apple, cored, peeled and chopped
- 1 1/2 pounds chicken breast, chopped
- 1/2 cup flour
- 2 to 3 teaspoons curry powder
- 5 cups chicken broth
- 1 14-oz. can diced tomatoes, drained
- salt and pepper to taste
- 2 cups hot cooked rice
Melt the butter 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. In a small bowl, mix the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Simmer, partially covered, for about an hour, stirring occasionally. Add salt and pepper. To serve, place about 1/4 cup rice in bowls and ladle the soup over it. Makes about 8 cups.
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Posted: January 22nd, 2009 under Food and Recipes.
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