Thursday, February 3, 2011

This evening while I was chopping apples for this soup, my four-year old brother asked if they were for him. When I answered they were for a new soup recipe I was trying he scowled and said, "Not again!" Too Cute! And just for the record other than the funny color, he did seem to enjoy it, along with the rest of us.

Mulligatawny Soup

1/2 Cup Chopped Onion
2 Stalks Celery, chopped
1 Carrot, diced
1/4 Cup  Butter
1 1/2 Tbsp Flour ( I used rice flour) 
1 1/2 Tsp Curry Powder
4 Cups Chicken Broth
1/2 Apple cored and chopped
1/4 Cup Brown Rice
1 Skinless Boneless Chicken Breast, cooked and cubed
Salt to Taste
Ground Pepper to Taste
Pinch of 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 half an hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. When serving, add hot cream.

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