Short Cut Mulligatawny Soup Recipe
Ingredients
3 tablespoons butter
1 medium onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
1 celery rib, chopped
1 large tart apple, unpeeled,coarsely chopped
1/8 teaspoon ground cloves 4 cups chicken broth
1/2 cup quick-cooking brown rice
2 cups diced cooked chicken
1 (14 1/2-ounce) can stewed tomatoes
salt and freshly ground pepper
Directions
1. In a large saucepan, melt butter over medium heat. Add onion, carrot, bell pepper, and celery and cook until softened, about 5 minutes. Add apple, curry powder, cloves, and broth. Simmer, covered, 10 minutes.
2. Add brown rice, chicken, and stewed tomatoes. Simmer, uncovered, until rice is tender, about 10 minutes. Season with salt and pepper to taste.
2. Add brown rice, chicken, and stewed tomatoes. Simmer, uncovered, until rice is tender, about 10 minutes. Season with salt and pepper to taste.
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