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Hearty chicken soup is rich with onions, carrots, celery, sweet bell peppers, tomatoes, rice, spices, and cream. Mulligatawny soup is originally a dish from southern India using chicken (or sometimes other meats) and is flavored with curry powder. You may cut back on the curry to suit your tastes, but do use some.

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Ingredients

• 3 Tablespoons butter or margarine
• 2 small yellow onion, peeled and minced
• 1 medium-sized carrot, peeled and diced fine
• 1 stalk celery, diced fine
• 1/2 green pepper, cored, seeded, and minced
• 1/4 cup unsilfted flour
• 1 Tablespoon curry powder
• 1/4 teaspoon nutmeg
• 3 cloves
• 2 sprigs parsley
• 1 quart chicken broth
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chopped tomatoes
• 1 cup diced cooked chicken
• 1/2 cup heavy cream
• 1 cup boiled rice

• Prep Time: 20 minutes
• Cook Time: 85 minutes

• Total Time: 105 minutes

Preparation

Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden. Blend in flour, curry powder, and nutmeg. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour.

Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade.

Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors. Add rice, heat and stir 2 to 3 minutes longer, then serve.

Yield: 6 servings

Recipe Source: The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)
Reprinted with permission.