I need a recipe for Mulligatawny soup?

Mulligatawny Soup


8 servings





Prep: 30 minutes


Cook: 40 minutes


Ingredients


4 tablespoons unsalted butter


2 medium carrots, peeled and chopped (about 1 cup)


2 medium onions, chopped (about 2-1/2 cups)


2 medium potatoes, diced (about 2-1/2 cups)


2 garlic cloves, pressed


6-3/4 cups chicken stock


1 can (19 oz.) chickpeas, drained


1 cup diced cooked chicken


1 cup unsweetened coconut milk


5 teaspoons curry powder


1/2 cup chopped cilantro


1 apple, chopped





Directions


1. In a large saucepan melt butter over medium heat. Saut锟?carrots, onions, potatoes, and garlic until the onions are translucent, 10 minutes.





2. Add the chicken stock and simmer over medium-low heat until the vegetables are soft, 20 minutes more.





3. Stir in chickpeas, chicken, coconut milk, and curry powder and simmer until hot.





4. Garnish each serving with cilantro and apple, if desired. Makes 8 servings.





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Easy Mulligatawny Soup





Prep: 20 min.


Cook: 20 min.





Ingredients


2-1/2 cups chicken broth


1 cup water


1 cup chopped apple


1 cup chopped carrot


1 7-1/2-ounce can tomatoes, cut up


1/2 cup chopped celery


1/3 cup long grain rice


1/4 cup chopped onion


1/4 cup raisins


1 tablespoon snipped fresh cilantro or parsley


1 to 1-1/2 teaspoons curry powder


1 teaspoon lemon juice


1/4 teaspoon coarsely ground pepper


1/8 teaspoon ground mace or nutmeg


1-1/2 cups chopped cooked chicken





Directions


In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through. Makes 4 servings.





Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.I need a recipe for Mulligatawny soup?
Mulligatawny Soup I


PREP TIME 20 Min


COOK TIME 1 Hr


READY IN 1 Hr 20 Min





INGREDIENTS





* 1/2 cup chopped onion


* 2 stalks celery, chopped


* 1 carrot, diced


* 1/4 cup butter


* 1 1/2 tablespoons all-purpose flour


* 1 1/2 teaspoons curry powder


* 4 cups chicken broth


* 1/2 apple, cored and chopped


* 1/4 cup white rice


* 1 skinless, boneless chicken breast half - cut into cubes


* salt to taste


* ground black pepper to taste


* 1 pinch dried thyme


* 1/2 cup heavy cream, heated





DIRECTIONS





1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.





2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.





3. When serving, add hot cream.