Sunday, February 1, 2009
Mulligatawny--Family Fun Feb'09
We enjoy soup at our house and we like curry, so when I saw this recipe I had to give it a try. It was a hit with our family and we just happened to have a friend stop by so we told him to go get his wife and two kids and join us. They enjoyed it too. Chalk up another point for the Family Fun's recipes.
4 Tablespoons butter (or 2 Tablespoons olive oil)
1 onion, chopped (I do mine finely chopped)
2 carrots, chopped (I always add more. We love carrots!)
1 celery stalk, chopped (I used more here too)
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 lbs boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder (I used 3)
5 cups chicken broth (because I add more ingredients I always up this by 1-2 cups)
1 (14 oz) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice (We make more rice too--always shooting for one meal of leftovers!)
Melt butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and saute for about 15 minutes. Turn the heat to low.
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.
To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes 8 cups (or more if you've added more broth, veggies, and rice) Family Fun, February 2009, p91