Mulligatawny Soup

By SynDee's Kitchen
Contributed by Cindy Robinson
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Uploaded by: SynDee's Kitchen


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1 cup chopped onion

2 stalks celery, chopped

1 large carrot, diced

1/4 cup butter

2 tbsp.flour

1 1/2 teaspoons curry powder

6 cups chicken broth

1 apple, peeled, cored and chopped

1/3 cup white rice

2 skinless, boneless chicken breast half -

cut into cubes

1 tsp. salt

1 tsp. pepper

1 pinch dried thyme

1/2 tsp. gram marsala

1/2 cup heavy cream, heated



Saute onions, celery, carrot in butter in a large pot. Add flour and curry. Cook 5 minutes. Add stock. Bring to a boil. Simmer 1/2 hour stirring occasionally. Add remaining ingredients. . Simmer 1/2 hour.

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