“The name Mulligatawny means ‘pepper water’, and curry is the particular ingredient that gives this incredible soup such a delicious flavor…so I’m told. This old recipe was given to me long ago.”
Prep : 20 m
Cook : 1 h
Ready In : 1 h 20 m
- 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.
Per Serving: 223 calories; 15.8 g fat; 13.5 g carbohydrates; 6.9 g protein; 62 mg cholesterol; 734 mg sodium.
source : allrecipes.com