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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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1In a saucepot, heat the butter over medium heat, add the mirepoix and eggplant and sauté for 5 minutes.

2Add the flour and curry powder and cook to form a blond roux.

3Add the chicken stock. Bring to a simmer and cook for 15 minutes.

4Add the chicken, apple and mushrooms and cook for 15 more minutes.

5Finish 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