Happy Whatever-Day-It-Is-You're-Reading-This! Hope it's a good one.
As I promise in my Tuesday column, I wanted to share my friend Cinderella's recipe for Mulligatawny soup -- fabulous! We had it the other night we attempted to watch "The Other Boleyn Girl" but were talkin' too much to pay attention. Nothing personal, Eric Bana -- we'll catch up soon, I hope.
Anyway, here's the recipe she used, found it online:
Mulligatawny Soup
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast cut into cubes
Salt and pepper to taste
1 pinch dried thyme
1/2 cup cream heated
1. Saute onions, celery and carrot in butter in a soup pot until onions are tender.
2. Add flour and curry, and cook on low for 5 minutes.
3. Add chicken stock, mix well, and bring to a boil. Simmer 1/2 hour.
4. Add apple, rice, chicken, salt, pepper and thyme. Simmer 1-20 minutes. Add cream before serving.
"I added another carrot and another chicken breast, and I used brown rice and used half a cup," Cinderella said. "I also used 2 teaspoons curry, and I used non-fat half and half instead of cream, and dropped it to 1/4 cup. I think you could probably add the rest of the apple, too."
Hope y'all like it!
Peace, love and hot, steaming bowls of stuff ... xoxo
