Mulligatawny Soup

Karl Strasser

By
@Frenchpress

An oldie but goodie. I love how all the flavores blend together.2/18/14


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Serves:

4

Prep:

40 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 Tbsp
butter, unsalted
12 oz
mirepoix (onion,carrots,celery,med dice )
2 Tbsp
flour
2 tsp
curry powder
1/2 c
chicken meat, cooked, diced
1 qt
chicken stock
1/2 c
eggplant, peeled and diced
1/4 c
green apple, diced
1/2 c
sliced mushrooms
4
fluid ounces milk, warm
salt and pepper, to taste

Directions Step-By-Step

1
In a saucepot, heat the butter over medium heat, add the mirepoix and eggplant and sauté for 5 minutes.
2
Add the flour and curry powder and cook to form a blond roux.
3
Add the chicken stock. Bring to a simmer and cook for 15 minutes.
4
Add the chicken, apple and mushrooms and cook for 15 more minutes.
5
Finish with the warm milk and season with salt and white pepper.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Chicken
Regional Style: Indian
Other Tag: Heirloom