Mulligatawny Soup - 14

Recipe Ingredients

1/2 cup	31g / 1.1oz	Onion - diced
1 cup	110g / 3.9oz	Carrot - diced (large)
2		Celery - diced
1/4 cup	49g / 1.7oz	Butter or margarine
1 1/2 tablespoons	22ml	Flour
2 teaspoons	10ml	Garam masala - or curry powder
4 cups	948ml	Chicken broth
1		Bay leaf
1/2 cup	31g / 1.1oz	Cooked chicken - diced
1/4 cup	36g / 1.3oz	Apple - diced
1/2 cup	80g / 2.8oz	Cooked rice
1 teaspoon	5ml	Salt - optional
1/4 teaspoon	1.3ml	White pepper
1/8 teaspoon	0.6ml	Thyme leaves - dried
1/2 teaspoon	2.5ml	Lemon peel
1/2 cup	118ml	Half and half

Recipe Instructions

Saute lightly the onions, carrots and celery in the butter. Stir in the flour and garam masala and cook 3 minutes. Pour in the chicken broth and simmer 15 minutes. Add the rest of the ingredients except for the cream and simmer 15 minutes longer.

CAN BE PREPARED AHEAD UP TO THIS POINT. Immediately before serving, heat soup and stir in hot cream. Heat thoroughly but do not boil.

Source:
Diane's Traveling Newsletter

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