These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

SHH Mulligatawny Soup

From Champaign, OH

<p>The subtle flavor of the combined ingredients make this a delicious indian inspired soup. <br /> This recipe combines chicken breast, curry powder, rice, chopped apple,and cream. Total prep and cook time 1 hour.</p> <p>Nutrition Information: servings 6, Calories 213 per serving.<br /> Amount per serving; Total fat 15.5g, Cholesterol 59 mg, Sodium 94 mg.Total Carbs 12.8 g, Dietary fiber 1.4 g, Protien 6.2 g.</p>
Source: 2012 (Entered by Charlene Stapleton)
Serves: Serves 6

1/2 cup chopped onion
2 stalks celery, chopped
1 diced carrot
1/4 cup butter
1 1/2 Tablespoons all purpose flour
2 teaspoons curry powder
4 cups chicken broth
1/2 chopped apple
1/4 cup white (uncooked ) rice
1 cut into cubes skinnless, boneless, chicken breast
1 pinch dried thyme or 1 teaspoon fresh thyme
1/2 cup Heavy cream or substitute half and half
Salt and pepper to taste

Step by Step Instructions
  1. Saute chicken until it loses the pink color.( set aside for now ) In a large pot Saute' onions, celery, carrot,and butter.Add flour and curry powder, cook 5 mins. Add chicken stock, mix well and bring to a boil. Simmer 1/2 hour. Add apple, rice, chicken, salt, pepper and thyme. Simmer 20 mins. or until rice is done. When serving add the hot cream ( or half and half) Enjoy