Mulligatawny Soup

Name: Mulligatawny Soup
Total time: 60 min
Yield: 6 จำนวนจาน
Ingredients: 🧅 ½ cup chopped onion; 🥬 2 stalks celery, chopped; 🥕 1 carrot, diced; 🧈 ¼ cup butter; 1 ½ tablespoons all-purpose flour; 1 ½ teaspoons curry powder; 4 cups chicken broth; 🍚 ¼ cup white rice; 1 pinch dried thyme; salt and ground black pepper to taste; 🍎 ½ apple, cored and chopped; 🍗 1 skinless, boneless chicken breast half - cut into cubes; 🥛 ½ cup heavy cream, heated

แชร์

ค่าใช้จ่าย $10, บันทึก $15

แหล่งที่มา: Recommended by CookPal

60 นาที
6 จำนวนจาน
$10

Mulligatawny Soup

แชร์

ค่าใช้จ่าย $10, บันทึก $15

แหล่งที่มา: Recommended by CookPal

60 นาที
6 จำนวนจาน
$10

ส่วนผสม

Vegetables
- 🧅 ½ cup chopped onion
- 🥬 2 stalks celery, chopped
- 🥕 1 carrot, diced
Pantry
- 🧈 ¼ cup butter
- 1 ½ tablespoons all-purpose flour
- 1 ½ teaspoons curry powder
- 4 cups chicken broth
- 🍚 ¼ cup white rice
- 1 pinch dried thyme
- salt and ground black pepper to taste
Fruits
- 🍎 ½ apple, cored and chopped
Meat
- 🍗 1 skinless, boneless chicken breast half - cut into cubes
Dairy
- 🥛 ½ cup heavy cream, heated

ขั้นตอน

Gather all ingredients.

Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.

Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.

Just before serving, stir in hot cream.

Serve and enjoy!

สารอาหาร

ต่อ 1 จาน

🔥

223

แคลอรี่

7
โปรตีน
14
คาร์โบไฮเดรต
16
ไขมัน

💡 You can substitute heavy cream with coconut cream for a dairy-free option.For more flavor, use homemade chicken broth instead of store-bought ones.Adjust the curry powder amount based on your spice tolerance.