Linda’s Mulligatawy Soup
This is my wife's version of Mulligatawny Soup. It is an example of how varied such recipes have become. She doesn't remember where she found this recipe, but she has made it for years.This is not a Vegetarian or Vegan soup. As written, it is not very spicy at all.
Servings: 2 quarts, easy to double
Ingredients
- 2 cups cooked chicken
- butter or oil for sautéing
- 2 cups apples coarsely peeled, cored, and chopped apples (4 Granny Smiths are about 4 cups)
- 2 carrots peeled and sliced
- ¼ cup celery chopped
- ¼ cup onion chopped
- ¼ cup green pepper chopped
- 2 Tbsp flour
- 6 cups chicken stock
- 1 8oz can stewed tomatoes or diced tomatoes
- ¼ tsp curry powder or more, to taste
- 1 bay leaf
- ¼ tsp thyme
- 1 cup cooked rice
- ½ cup cream or coconut milk (optional)
- salt and pepper to taste
Instructions
- In a large kettle or Dutch oven, sauté apples and vegetables in the butter or oil, until they are tender.
- Stir in flour and cook about three minutes.
- Reduce heat, and stir in the remaining ingredients, except for the rice, and simmer uncovered for about one hour.
- Add the cooked rice and, optionally, the cream/coconut milk.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
