Cooking Wright

Mulligatawny Soup


1/2 c chopped onion
2 stalks celery, chopped
1 carrot diced
1/4 c butter.
1 1/2 Tbls flour
1 Tbls sweet curry powder
4 c chicken broth
1/2 apple, cored & chopped
1/4 c rice
1 skinless, boneless chicken breast - cut into cubes ( or just throw in your instant pot)
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 c heavy cream, heated


1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

2.Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

3. When serving, add hot cream.

notes; I find a tart apple works best. Accurate measuring isn't necessary. I have used rough estimates and it always turns out.
I also serve the heavy whipping cream separate for those that are lactose intolerant. I usually just float it on top for a nice presentation but just adding it to the whole pot works well too.

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