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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: allrecipes.com 2012 (Entered by Charlene Stapleton)
Serves: Serves 6


Ingredients
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