Pappy's mulligatawny soup - country living

Yield: 6 servings

Measure Ingredient
2 \N Whole chicken legs (thighs with drumsticks)
8 cups Water
3 larges Carrots
2 mediums Onions
2 \N Stalks celery with tops
1 \N Bay leaf
2 tablespoons Vegetable oil
2 tablespoons Curry powder
1 tablespoon All-purpose flour
1 cup Cooked brown rice
1 \N Granny Smith apple, cored and chopped
1 teaspoon Fresh or 1/2 t dried thyme leaves
½ teaspoon Salt
½ teaspoon Ground black pepper
\N \N Sprigs fresh thyme (opt.)
\N \N Plain yogurt (opt.)

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>

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