What’s Cooking: Mulligatawny Soup

By: Hannah Dressen

A delicious soup for the upcoming winter months!

½ cup diced onion
1 medium carrot, diced
2 stalks celery, diced
¼ cup butter or olive oil
1 ½ tablespoons flour
2 teaspoons curry powder
4 cups chicken broth
¼ cup diced tart apple (Granny Smith)
½ cup cooked wild rice
½ cup cooked diced chicken
1 teaspoon salt
¼ teaspoon pepper
⅛ teaspoon thyme
½ cup whipping cream


Saute onion, carrots, and celery in butter. Stir in flour and curry powder and cook for 3 minutes, stirring constantly. Pour in chicken broth. Simmer for 30 minutes. Add apples, rice, chicken, salt, pepper, and thyme. Simmer for 15 minutes. Add hot cream just before serving. May add mushrooms if desired.


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