Mulligatawny Soup

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READY IN:
1hr 20mins
SERVES:
6
YIELD:
7-8 cups
UNITS:
US

Ingredients Nutrition

  • 14 cup butter or 14 cup margarine
  • 1 34 cups onions (chopped)
  • 1 medium apple (peeled and diced)
  • 2 tablespoons curry powder (or to taste, I use the full amount)
  • 14 cup flour
  • 6 cups chicken stock
  • 2 teaspoons salt (or to taste)
  • 14 teaspoon pepper (I use more)
  • 2 cups cooked chicken (cubed)
  • 2 medium carrots (diced)
  • 1 large stalk celery (diced)
  • 12 cup coconut milk (I use coconut milk and am genereous in the adding) or 12 cup half-and-half

Directions

  1. In large soup pot over medium heat, melt butter. Sauté onions, celery, apple and curry powder until onions are soft.
  2. Mix in flour, salt and pepper.
  3. Add chicken stock,stir until it thickens.
  4. Add cubed chicken and carrots, simmer covered until the vegetables are tender.
  5. Whisk in the coconut milk, simmer until heated through.
  6. Servings depend on the size of your bowl.

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