Quick Mulligatawny Soup

Course : Curry
Serves: 2
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 tablespoons vegetable oil
1/2 cup chopped onion
2 teaspoons curry powder
2 cups chicken broth
1 1/2 cups water
1/3 cup uncooked long grain white rice
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups bite-size chunks cooked chicken
1 cup unsweetened applesauce
1/4 cup chopped fresh parsley
1/2 cup heavy cream

Preparation / Directions:

Heat oil in a large saucepan. Add onion and curry powder, stir over medium-low heat 3 minutes or until onion is translucent. Add chicken broth, water, rice, salt, and pepper. Bring to boil, reduce heat, cover and simmer 20 minutes or until rice is cooked. Stir in chicken, applesauce and parsley. Cover and simmer 5 minutes or until soup is hot. Remove from heat and stir in cream. Serve immediately makes 7 cups. 4 servings. Crusty bread and a tossed salad go well with this main-dish soup.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes