The Best Mulligatawny Soup

• Meat

  • 6 Chicken thighs, skinless boneless
  • 1 Or 2 chicken breasts

• Produce

  • 1/2 Apple
  • 2 Carrots, small
  • 2 Celery stalks
  • 1 Leek
  • 1 Parsley, fresh
  • 1/8 tsp Thyme, dried
  • 1/2 cup Yellow onions

• Canned Goods

  • 5 cups Chicken broth

• Pasta & Grains

  • 1/4 cup White rice

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 2 tsp Curry powder, mild
  • 1/8 tsp Nutmeg, ground
  • 1 Salt

• Dairy

  • 1/2 stick Butter
  • 1 cup Heavy cream

• Other

  • - or 3 cups sauteed mushrooms

Found on ifoodblogger.com

Ingredients

• 6 skinless, boneless chicken thighs, cut into ½-inch cubes
• - or 2 chicken breasts
• - or about 1 lb beef chuck or stewing beef
• - or 3 cups sauteed mushrooms
• ½ cup yellow onions, chopped
• 2 celery stalks, chopped
• 2 small carrots, diced
• 1 leek, thinly sliced (white part only)
• Half a stick / 56 g butter
• 2 Tbsp all-purpose flour
• 2 tsp mild curry powder (or medium / hot for more spiciness)
• 5 cups chicken broth
• ½ apple, cored and finely chopped
• ¼ cup white rice
• Salt, to taste
• Freshly ground black pepper, to taste
• ⅛ tsp ground nutmeg
• ⅛ tsp dried thyme
• 1 cup heavy cream, heated (optional)
• Chopped fresh parsley, to garnish

Directions

• Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
• Add the flour and the curry, and cook over medium heat for 5 more minutes.
• Add the chicken stock, mix well, and bring to a boil. Simmer for about 30 minutes.
• Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
• When serving, add hot cream and chopped fresh parsley.