Mulligatawny

Average rating of 4.5/5. (10 Ratings)
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Mulligatawny
What's your Take?

Ellen Harter Wall first made this curried soup to feed hungry hikers when she worked at a backcountry camp in the Sierras. Now she makes it to feed her colleagues and her family, including three ravenous boys. The vegetables and rice absorb the curry flavor, and the apple adds just a touch of sweetness. When there are leftovers, which is rare, 10-year-old twins Ryan and Bryce each like to pack a helping in a thermos for school lunch.

What you'll need

  • 4 tablespoons butter (or 2 tablespoons olive oil)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 green pepper, chopped
  • 1 apple, cored, peeled, and chopped
  • 1 1/2 pounds boneless, skinless chicken breast, chopped
  • 1/2 cup flour
  • 2 to 3 teaspoons curry powder
  • 5 cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • Salt and pepper
  • 2 cups hot cooked rice

How to make it

  1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and sauté for about 15 minutes. Turn the heat to low.

  2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.

  3. To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes about 8 cups.

     

Nutritional Information

Per serving (1 cup): Calories 241 • Total Fat 5 g • Saturated Fat 1g • Cholesterol 48 mg • Sodium 792 mg

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