Terry says: This is one of our favorites soups, especially in winter. I use butter instead of the margarine and kick up the amount of curry powder to about 1 tablespoon.Mulligatawny Soup - Serves 6 Recipe By: Dr. Ron Goor - Eater's ChoiceIngredients1/2 cup onion -- chopped 1/2 cup carrot -- chopped 1/2 cup celery -- chopped 2 tablespoons olive oil 1 tablespoon margarine 1 tablespoon flour 2 teaspoons curry powder 2 cans nonfat chicken broth 2 cans water 1/2 cup chicken breast -- uncooked and diced 1 Granny Smith apple -- peeled and diced 1/2 cup rice -- long grain cooked 1/4 teaspoon thyme 1 teaspoon salt 1/4 teaspoon pepperInstructionsIn a soup pot saute onion, carrot, and celery in oil and margarine until vegetables are tender. Stir in flour and curry powder and cook for about 1 minute. Pour in chicken stock and bring to a boil. Add chicken. Reduce heat, cover, and simmer for 15 minutes. Add apple, rice, thyme, salt, and pepper and simmer for 15 minutes more.Recipe NotesThe recipes in Eater's Choice are designed for people who need to control the amount of saturated fat they eat.
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