Mulligatawny Soup - Kramers Favorite At Quotsoup ... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Perfect for a cold winter evening, warms you from the inside out.. good way to use left over chicken and rice Ingredients:
2 t. butter or margarine |
3 stalks finely chopped celery |
1 med. onion, chopped fine |
2 carrots, fine chopped |
2 t. plain flour |
2 tsp. curry powder |
4 c. chicken broth |
l bay leaf |
1/2 c. raisins or snipped pitted prunes |
1/2 c. finely chopped apple |
1/2 tsp. lemon zest (thinly sliced from peel) |
1/4 tsp. crushed thyme (dry) |
salt and pepper to taste (1/4 tsp) |
1/2 c. cooked rice |
1/2 c. finely chopped chicken |
1/2 c. milk or light cream |
Directions:
1. In large dutch oven or soup kettle, melt butter and cook until tender the celery, onion and carrot.
2. Stir in flour and curry and cook about 3 minutes.
3. Add broth, bay leaf, raisins or prunes, apple, lemon peel, seasonings.
4. Simmer for 20-25 minutes slowly.
5. Add rice and chicken and heat well.
6. Before serving remove bay leaf, lemon peel and add the milk or cream.
7. COMMENTS: I like to use a grocery store roasted chicken, serve the deboned meat to the diners and keep the bones to make your homemade chicken broth......using 6-8 cups water on the bones, celery, onion, carrot and simmer for 30 minutes to an hour. Make the night before, chill and the fat will rise to the top so you can easily defat it. Be careful not to place your hot broth next to the milk or it may spoil it!
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