Mulligatawny Soup - Cooking Lite

Recipe Ingredients

1 tablespoon	15ml	Margarine
1 1/2 cups	93g / 3.3oz	Chopped onion
1 tablespoon	15ml	Curry powder
2		Garlic - minced
1 lb	454g / 16oz	Skinned boned chicken thighs - trimmed and chopped
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
21 oz	596g	Low-salt chicken broth - (2 cans)
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	474ml	2% low-fat milk
1 lb	454g / 16oz	Chopped peeled Golden Delicious apple - (2-3/4 cups)
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

Melt margarine in a large saucepan over medium heat. Add onion, curry powder, and garlic; saute 3 minutes. Add chicken, and saute 5 minutes. Add salt, pepper, and broth; reduce heat to medium-low, and simmer 10 minutes.

Place flour in a bowl; add milk, stirring until blended. Add to soup; cook 10 minutes or until thickened, stirring constantly. Add apple; cook 5 minutes. Remove from heat; stir in parsley.

Yield: 2 quarts (serving size: 1 cup).

Source:
Cooking Light, October 1994, page 68

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