Pappy's mulligatawny soup - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken legs (thighs with drumsticks) | |
| 8 | cups | Water |
| 3 | larges | Carrots |
| 2 | mediums | Onions |
| 2 | Stalks celery with tops | |
| 1 | Bay leaf | |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Curry powder |
| 1 | tablespoon | All-purpose flour |
| 1 | cup | Cooked brown rice |
| 1 | Granny Smith apple, cored and chopped | |
| 1 | teaspoon | Fresh or 1/2 t dried thyme leaves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| Sprigs fresh thyme (opt.) | ||
| Plain yogurt (opt.) | ||
Directions
1. Several hours before serving, make chicken broth: In 8-quart saucepot, combine chicken legs and water. Quarter one carrot and one onion; remove leafy tops from celery. Add carrot and onion quarters, celery tops, and the bay leaf to pot with chicken. Heat mixture to boiling over high heat; skim off and discard foam from surface.
Reduce heat to low and simmer mixture 2 hours. Strain mixture, removing chicken legs. Set chicken aside to cool. Discard vegetables from broth.
2. To make soup, chop remaining carrots, onion, and the celery. In 2½-quart saucepan, heat oil over medium heat. Add chopped vegetables and saute until onion is golden. Add curry powder and flour; cook, stirring constantly, 2 minutes. Gradually add chicken broth, stirring constantly; reduce heat and simmer mixture 30 minutes.
3. Add rice, apple, thyme, salt, and pepper; simmer 20 minutes longer. To serve, ladle into soup plates, garnish each with a sprig of thyme, if desired. (Pappy often topped this soup with plain yogurt.)
Country Living/June/92 Scanned & fixed by Di Pahl & <gg>