Quick mulligatawny soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Chopped onion |
| 2 | teaspoons | Curry powder |
| 2 | cups | Chicken broth |
| 1½ | cup | Water |
| ⅓ | cup | Uncooked long grain rice |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Bite size chunks cooked chicken or turkey |
| 1 | cup | Unsweetened applesauce |
| ¼ | cup | Chopped fresh parsley |
| ½ | cup | Heavy cream |
Directions
Heat oil in a lrge saucepan. Add onion and curry powder, stir over medium-low heat 3 minutes or until onion is translucent. Add chicken broth, water, rice, salt and pepper. Bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is cooked. Stir in chicken or turkey, applesauce and parsley. Cover and simmer 5 minutes or until soup is hot.
Remove from heat and stir in cream. Serve immediately. Makes 7 cups.
NOTES : Crusty bread and tossed salad go well with this.
Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Dec 28, 1997