Mulligatawny(Anglo-Indian Soup)

1. 1

   In Dutch oven, saute onion, carrot, celery and apple in butter until tender, not brown.

2. 2

   Add flour, chicken broth, curry powder, salt and pepper, stirring until flour mixture is smooth.

3. 3

   Bring to a boil, then cover and simmer gently for 1 hour.

4. 4

   Strain vegetable mixture from broth and puree in blender or food processor until smooth.

5. 5

   Return puree to broth.

6. 6

   Add chicken and rice and bring back to simmer.

7. 7

   Stir in cream (optional) and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.