Friday, July 29, 2011

Sheila's Mulligatawny Soup

The nutrition facts for Sheila's wonderfully spiced soup can be found at Calorie Count.

Spices and Such!
Mulligatawny Soup

Makes about 7 cups (1.75L)


1/4 cup butter (or margarine or olive oil as you prefer)
2 medium onions, chopped 

2 tbsp. curry powder
2 apples, peeled and diced
1/4 cup all purpose flour
1/8 tsp pepper
6 cups chicken stock
2 cups cubed cooked chicken
3 medium carrots, diced
1 1/2 stalks celery, diced
1/2 cup light cream
1 cup cooked rice, optional


Put butter in saucepan.  Add onion, curry powder and apple.  Saute until onion is soft.

Mix in flour, salt and pepper.  Add chicken stock.  Stir until it boils and thickens.

Add chicken, carrots, celery and cream.  Simmer, covered, until vegetables are tender.


Add 1 Cup cooked rice to the soup or place about 2 tbsp in each bowl before filling.

There may be those who feel the authentic version contains no carrot or celery.  Just omit!

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