| FEATURED COLLECTIONS |
ST. PATRICKS DAY (33) EASTER (41) SLOW COOKER (11) CUPCAKES (33) MINUTEŽ RICE (25) |
| RECENT SEARCHES |
| EVERY FEW MINUTES |
| NEW RECIPES |
| READER SUBMITTED |
| MULLIGATAWNY SOUP | |
|
1/2 c. diced onion 1 diced carrot 2 stalks diced celery 1/4 c. butter 1 1/2 tbsp. flour 2 tsp. curry powder 4 c. chicken stock 1/4 c. tart apples, diced, peeled 1/2 c. boiled rice 1/2 c. diced, cooked chicken 1 tsp. salt 1/4 tsp. pepper 1/8 tsp. thyme 1/2 c. hot cream Saute onion, carrot, celery and butter lightly, but do not brown. Stir in flour and curry powder; cook for 3 minutes. Pour in chicken stock and simmer for 30 minutes. Add apples, rice, chicken, salt, pepper, and thyme. Simmer 15 minutes longer. Immediately before serving, stir in hot cream. | |
| Share: | + Add review or comment | |
Have your own version of this recipe? Share it here | ||
| ||||||
Printer Options: Standard | Word Search Puzzle
Some of the recipes other cooks are looking at right now:
top of page
| FEATURED RECIPES |
| NEWSLETTER |