1 skinless, boneless chicken breast half - cut into cubes
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
Instructions
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.
Originally Submitted
5/29/2010
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