Mulligatawny Soup

Anyone that knows me well knows that I love soup. I'll admit that I am a soup addict. I get this characteristic from my Dad. Turkey bone soup is at the top of his food list. I am always reminded of home when I walk into a kitchen with the large pot of bubbling homemade soup simmering on the store. Just thinking about it makes my mouth water.

Today the smell of curry drifted through my home as I made Mulligatawny Soup. MulligaWHAT?? Yes, Mulligatawny Soup. A delicious concoction of chicken, curry, rice and apple. Yes, I did say apple. This soup is like Autumn in a pot.

Mulligatawny actually comes from 2 Indian words that translate to 'pepper water.' Even if you are not a lover of curry, you should try this soup. It is affordable and easy to make and my children loved it. Bryce took a bite and proceeded to tell me I was the best cooker in the whole world. I decided to serve this will Naan-an Indian flatbread brushed with butter and garlic. YUM! We also had a plum tart but I will save that one for another post. I hope you enjoy these recipes as much as we did.

Mulligatawny Soup

1/2 cup onion, chopped

2 stalks celery, chopped

1 carrot, diced

1/4 cup butter

1 1/2 tsp all-purpose flour

1 1/2 tsp curry powder

4 cups chicken broth

1/2 apple (I like Granny Smith), cored and diced

1/4 cup white rice

1 skinless, boneless chicken breast, cut into cubes

salt and pepper to taste

1 pinch dried thyme

1 can coconut milk

Saute onions, celery, carrot and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock and chicken and mix well. Bring to a boil and then turn down heat and simmer about 1/2 hour.

Add apple, rice, salt, pepper and thyme. Simmer 15-20 minutes or until rice is done. Add coconut milk (make sure you really shake the can before opening) and serve hot.