Friday, July 18, 2008

Wonderful Recipe

I try new recipes all the time. It has to meet specific requirements: include ingredients we like and get good reviews. We love Anyway, I couldn't just let this one sit. We liked it so much we want to share it with you. I changed a few things which I noted on the bottom.

Mulligatawny Soup I
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.

We used brown rice, increased the curry to two tsp, and only did a 1/4 cup of cream. Wow, we loved it!


Laura said...

I think I'll try it. It sounds yummy!

Christy said...

One more thing...I grated the apple rather than chopped.