Wednesday, September 3, 2008

Mulligatawny Soup

This is from a Better Homes and Gardens cookbook, we had it for dinner tonight.  So yummy!  It wasn't too hard to convert, it's got amazing flavor, and both my kids devoured it!  I had to cook up some chicken but it would be great with leftover baked chicken.  Don't use leftover stock meat, it just mushes up.  Enjoy!

1/3 cup long grain brown rice
1 TBS each butter and olive oil
2 1/2 cups homemade chicken broth 
7 1/2 oz diced canned organic tomatoes
1/4 c. chopped onion
1 tsp curry powder (a little more if you like)
1/4 tsp freshly ground pepper (or to taste)
1/8 tsp ground mace or nutmeg
Sea salt to taste 

1 cup chopped apples (2 small)
1 cup chopped carrots (2 med.)
1/2 cup chopped celery (1 stalk)
1/4 cup organic raisins
1 TBS freshly snipped parsley
1 tsp lemon juice (a couple good squeezes)
1 1/2 cups chopped cooked chicken or turkey

Heat butter and olive oil in a pot.  Saute rice, stirring constantly, until rice turns milky.  Add broth, tomatoes (including juice), onion, curry, salt, pepper, and mace or nutmeg.  Note: the original recipe didn't call for salt but the broth was canned so don't be stingy.  Bring to a boil, reduce heat to the lowest possible heat and cover tightly for 1 1/2-2 hours.  Add remaining ingredients, except chicken, and bring back to a simmer.  Cover and simmer for 20 minutes, add chicken or turkey, heat through, and serve.  Makes about 6 cups, serves about 4.  

1 comment:

Melanie said...

Very interesting flavor, but I liked it. It was really good with a side of toast drowning in butter. Clark ate the first bowl undecided but then went back for seconds. He liked it too.