Wednesday, October 12, 2011

Mulligatawny Soup

 This earthy, hearty Indian curry soup includes a unique!

½ cup chopped onion
2 stalks celery, chopped
1 carrot, thinly sliced on side of cheese grater
¼ cup butter (this amount can be reduced)
1½ T. GF flour
1½ t. curry powder (I prefer a little more curry than this!)
4 cups chicken broth
½ to 1 whole apple, peeled, cored, and chopped
¼ cup uncooked white (Basmati is fine) rice
Salt to taste
Ground black pepper to taste
1 pinch dried thyme or 1 T. fresh
1 skinless, boneless chicken breast, sautéed and chopped into cubes or slices
½ cup GF heavy cream or half ‘n half, added hot as soup is served.

Sauté onion, celery, carrot, and butter in a large soup pot for five minutes. Add flour and curry, and cook for five more minutes. Add chicken stock, mix well and bring to boil.  Simmer about 20 minutes.
Add apple, rice, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. Fold in the cooked chicken and bring it to soup temperature. 

(If you are using brown rice, and not a quick cooking white variety, I would add the rice under step one or have it pre-cooked and then add it toward the end of recipe.)

Add hot cream just before serving.

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