Soup Swap: British Mulligatawny

I love soup season! Life as Mom is having a soup swap to celebrate!

If I contributed all my favorite soup recipes it would take weeks.... But here's one that I have already typed in. It's one of my all-time favorites, modified from a recipe in a "one-pot cooking" book. This isn't the type of mulligatawny that's served in Indian restaurants as an appetizer (but I can give you a good mock recipe for that too). It's more of a chunky stew, with lots of yummy veggies and perfect spices.


Mulligatawny (the British version)

2 Tbsp butter
1 cup chopped onion (I use less)
1 cup chopped carrots
1/2 cup chopped celery
1 cup peeled, cored and chopped Granny Smith apples (I
usually use potatoes.)
2 Tbsp flour
1 Tbsp curry powder (I use homemade curry pwd)
1/8 tsp ground cloves
5 cups reduced sodium chicken broth
1 cup peeled, seeded and chopped tomatoes, or one can
drained diced tomatoes
1 Tbsp lemon juice
1/2 cup rice (I usually use double this)
1 pound chicken breast, cut into bite-sized pieces
1 tsp slat
1/2 tsp black pepper

1. In large stock pot over med. heat, add butter. Add
onion, carrots, celery, and apples and cook until soft,
5-8 minutes, stirring occasionally.
2. Add flour, curry and cloves and cook for 1-2
minutes, stirring constantly (until you smell the
spices).
3. Add broth, tomatoes, and lemon juice and stir to
combine. Bring to a boil.
4. add rice and stir to combine
5. Reduce heat, partially cover and simmer for 10
minutes, stirring occasionally
6. Add chicken, simmer for 5-10 minutes or until the
chicken and rice are cooked through. Season with salt
and pepper.

Serves 4 (Why make soup for just four, go for 12 or so!)
Cooking time: 30 minutes (this, unfortunately excludes
chopping time. it take me about 45 minutes).