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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 Choice
	1/2	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	pepper
In 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 Notes
The recipes in Eater's Choice are designed for people who need to control the amount of saturated fat they eat.

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