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Mulligatawny Stew
1/2 cup onion, diced
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 Tablespoon flour
1 1/2 teaspoon curry powder
4 cups fake chicken broth
1/2 cooking apple, diced
1/4 cup rice
1/2 cup DiceChik
salt
pepper
dried thyme
1/2 cup hot cream
Saute onions, celery, carrot and butter in pot. Add flour and curry,
cook 5 more minutes. Add broth, mix well, simmer half hour. Add
apple, rice, chicken, salt, pepper and thyme. Simmer 15-20 minutes
or until rice is done. When serving, add hot cream. Makes about
3-4 generous portions. I've found that the best taste comes from
cooking the night ahead, putting in containers and letting the
flavors fully marry in the fridge overnight. Reheat and serve the
next day and it's delicious.
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Mulligatawny Soup 02