Mulligatawny Soup

Ingredients


	1/2 C. chopped onion		5 C. chicken flavored stock*

	1/2 C. chopped carrot		     + 2 C. water

	1/2 C. chopped celery		1 apple, peeled and diced

	2 T. olive oil			1/2 C. cooked long grain rice

	1 T. margarine			1/4 t. thyme

	1 1/2 t. flour			1 t. salt

	2 t. curry powder		1/4 t. pepper

In a soup pot or large casserole, saute onion, carrot, and celery in oil and margarine until vegetables are tender. Stir in flour and curry powder and cook for about 1 minute. Pour in stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Add apple, rice, thyme, salt, and pepper and simmer for 15 minutes more.

*You may also use vegetable stock. If using chicken flavored stock, you may want to cut the amount of salt used, or omit it altogether.

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