How to make a hearty Mulligatawny Soup!

This is a mild version of a well-seasoned East Indian treat. Serves four.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 chopped onion
• 1 grated carrot
• 1 cup of chopped tomatoes
• 1/2 chopped green pepper
• 2 sticks of chopped celery
• 1 grated apple
• 1 tablesppon butter
• 3 1/2 cups of chicken stock
• 2 teaspoons curry powder
• 2 cloves
• 1 tablespoon chopped parsley
• salt and pepper to taste
• 1 teaspoon cornstarch
• 3/4 cup milk
• 1/4 cup cooked rice
• 1 cup roughly chopped cooked chicken

1. Saute the vegetables and apple in the butter for five minutes. Add the chicken stock, curry powder, clover, parsley, salt and pepper. Simmer for two hours until vegetables are very soft and flavours are blended.

2. Pour through a large seive. Press gently. Discard the solids (preferably compost them)

3. Blend the cornstarch with the milk and stir into the soup. Add the rice and chicken and reheat to thicken. Enjoy!

Tips & Warnings

• None

[Alisiane]

on 10/23/2008 It's like 93 degrees here in Cali right now but as soon as the weather permits we're gonna have to give this a try. I love this soup in restaurants but never even considered making it at home. Thanks for sharing your recipe!