Mulligatawny Soup

I have been intrigued by this recipe in the cookbook for a long time, and today I actually had all of the ingredients (except raisins) and was able to try it. It's similar to your basic chicken soup recipe, but the curry and the apples add something special to the flavor. (I know it sounds odd to put apples in soup, but it works.)



Mulligatawny Soup

2 1/2 cups chicken broth
1 cup water
1 cup chopped apples
1 cup chopped carrots
1 (7-1/2 oz.) can tomatoes
1/2 cup chopped celery
1/3 cup rice
1/4 cup chopped onion
1/4 cup raisins
1 Tb. fresh parsley
1 tsp. curry powder
1 tsp. lemon juice
1/4 tsp. coarsely ground pepper
1/8 tsp. ground nutmeg
1 1/2 cups chopped cooked chicken or turkey

In a large saucepan combine all ingredients except chicken. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken; heat through. Makes about 6 cups.

Comments

  1. I haven't ever had apples in soup--that would be interesting to try!

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  2. This was a soup that Jared and I discovered when we were newlyweds. I forgot about it and haven't made it in ages. Thanks for the reminder--it's on the menu for tomorrow night!

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