Mulligatawny Soup

We were dining with our good friends, the Sundin's, when Shelley ordered this soup at the Orenco Station Grill in Hillsboro.  She thought it was wonderful and offered me a taste.  It was yummy!  Shelley ventured to ask our waiter if the chef would share the recipe, which he did.  This soup is now added to our favorite soup list.  It smells heavenly while it's cooking on the stove!  Don't leave out the apple.  You'll hardly know it's there, but it adds just a touch of sweetness that really makes the soup special.
 

 

Prep Time:  20 minutes

Cook time:  1 hour

Yield:   6/12/24 servings

 

Ingredients:  (quantities shown for 3 Yields - 6, 12 or 24 servings)

 

1/2 / 1 / 2 cups chopped onion

2/ 4 /8 stalks celery

1/ 2 /4 carrots

1/4 / 1/2 / 1 cup butter

1&1/2 / 3 / 6 Tablespoons all-purpose flour

1&1/2 / 3 / 6 teaspoons curry powder

4/ 8 /16 cups chicken broth

1/2 / 1 / 2 apples, peeled, cored & chopped

1/4 / 1/2 / 1 cup white rice (I use brown rice, and let it cook longer in the soup)

3/4 / 1&1/2 / 3 skinless-boneless chicken breast half - cut into cubes

Ground black pepper to taste

1/16 t/ 1/8 t/ 1/4 t dried thyme

1/2 / 1 / 2 cups heavy cream, heated  (I use 1% milk or evaporated milk)

Instructions:

1. Sauté onions, celery and butter in a large soup pot.  Add flour and curry and cook 5 more minutes.
2. Add chicken stock, mix well and bring to a boil.  Simmer about 1/2 hour.
3. Add apple, rice, chicken, salt, pepper and thyme.  Simmer 15-20 minutes or until rice is done.
4. When serving, add hot cream.

Anglo-Indian Inspired Soup