The Best Mulligatawny Soup Recipe
Try this The Best Mulligatawny Soup Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- salt to taste
- 1/4 cup white rice
- 5 cups chicken broth
- freshly ground black pepper to taste
- 1/8 tsp dried thyme
- 2 celery stalks chopped
- 2 tbsp all-purpose flour
- 1/8 tsp ground nutmeg
- 6 skinless, boneless chicken thighs cut into 1/2-inch cubes
- - or 2 chicken breasts
- - or about 1 lb beef chuck or stewing beef (stewed t
- - or 3 cups sauteed mushrooms
- 1/2 cup yellow onions chopped
- 2 small carrots diced
- 1 leek, thinly sliced (white part only)
- half a stick / 56 g butter
- 2 tsp mild curry powder (or medium / hot for more spicin
- 1/2 apple, cored and finely chopped
- 1 cup heavy cream heated (optional)
- chopped fresh parsley to garnish
- Carbohydrate 16.8006500984548 g
- Cholesterol 1276.66250005193 mg
- Fat 246.1588141126 g
- Fiber 1.08510938135071 g
- Protein 307.747387921616 g
- Saturated Fat 74.0313459181885 g
- Serving Size 1 1 Serving (1721g)
- Sodium 2112.05358216709 mg
- Sugar 15.715540717104 g
- Trans Fat 20.985879359703 g
- Calories 3596 calories
Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.Add the flour and the curry, and cook over medium heat for 5 more minutes.Add the chicken stock, mix well, and bring to a boil. Simmer for about 30 minutes.Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.When serving, add heated cream (optionally) and chopped fresh parsley.
