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| Mulligatawny Soup |
Ingredients:
- 1 whole roasted chicken, deboned
- 1 cup carrots, peeled and diced
- 1 tablespoons curry powder
- 1 tablespoon fresh oregano
- 1/2 tablespoon fresh thyme
- 2 tablespoons rice vinegar
- 1 cup heavy cream
- 2 green apples, peeled, seeded and diced
- 1/2 cup brown rice, cooked
- Salt and pepper to taste
- 1/4 cup peanut oil
- 1 cup celery, diced
- 1 tablespoon fresh basil
- 2 tablespoons flour
- 3 tablespoons sugar
- 3 cups chicken stock
- 1/4 cup peanut oil
Heat a large saucepan and add peanut oil, carrots, celery, onions, curry, basil, oregano and thyme. Saute until vegetables are tender. Add flour and stir until oil is absorbed. Add sugar, vinegar, stock and cream. Lower heat and simmer until roux has cooked out, about 20 minutes. Add chicken, apple, rice and cook an additional 10 minutes. Pour everything into a crock pot and cook on low for two hours or high for one hour until flavors meld.
So Good! Janice Stompro and Brett Stompro
