mulligatawny soup

Name: Mulligatawny Soup
Prep time: 40 min
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoon(s) butter, unsalted; 12 ounce(s) mirepoix (onion,carrots,celery,med dice ); 2 tablespoon(s) flour; 2 teaspoon(s) curry powder; 1/2 cup(s) chicken meat, cooked, diced; 1 quart(s) chicken stock; 1/2 cup(s) eggplant, peeled and diced; 1/4 cup(s) green apple, diced; 1/2 cup(s) sliced mushrooms; 4 - fluid ounces milk, warm; - salt and pepper, to taste

32 Pinches 1 Photo

Karl Strasser

clearwater, FL

Updated on Feb 18, 2014

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

Rate

prep time 40 Min

cook time 1 Hr

method Stove Top

yield 4 serving(s)

Ingredients

2 tablespoons butter, unsalted
12 ounces mirepoix (onion,carrots,celery,med dice )
2 tablespoons flour
2 teaspoons curry powder
1/2 cup chicken meat, cooked, diced
1 quart chicken stock
1/2 cup eggplant, peeled and diced
1/4 cup green apple, diced
1/2 cup sliced mushrooms
4 - fluid ounces milk, warm
- salt and pepper, to taste

How To Make mulligatawny soup

Step 1

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

Step 2

Add the flour and curry powder and cook to form a blond roux.
Step 3

Add the chicken stock. Bring to a simmer and cook for 15 minutes.
Step 4

Add the chicken, apple and mushrooms and cook for 15 more minutes.
Step 5

Finish with the warm milk and season with salt and white pepper.
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