[color:"blue"]Mulligatawny Soup[/color]

“The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this soup it’s distinct flavor...”

Serves: 10 PREP TIME 20 Min COOK TIME 1 Hr READY IN 1 Hr 20 Min

INGREDIENTS
1 cup chopped onion
4 stalks celery, chopped
2 carrot, diced
1/2 cup butter
3 tablespoons all-purpose flour
1 tablespoon curry powder
8 cups chicken broth
1 apple, cored and chopped
1/2 cup white rice
2 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
2 pinches dried thyme
1 cup heavy cream, heated

DIRECTIONS
1. Sauté onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

NUTRITION INFORMATION
Servings per Recipe: 10
Amount per Serving
Calories: 234
Total Fat: 16.8g
Cholesterol: 59mg
Sodium: 781mg
Total Carbs: 13.7g
Dietary Fiber: 1.5g
Protein: 7.6g

Ok - the apple threw me <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />... My taste buds are trying to imagine curry and apple together...

Mulligatawny always has apple in it...
even Emeril's recipe:
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-mulligatawny-soup-recipe/index.html

Apple is also very good in curried chicken salad...
It's got that sweet/hot thing going on...

Brian--sorry, another one of my stupid questions--you say, 'when serving, add hot cream'. What does that mean?? You add a bit of hot cream into each bowl, you stir it in to the pot immediately before serving, what??

I do it in each bowl, no stiring... also makes for a nice presentation...
or you can add it in the whole soup pot, and stir it right in...
either way, it gets mixed in eventually...

OK, thanks.