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Mulligatawny Soup


Thursday, January 01, 2004
Asian/Appetizers-Side Dish
1/2 C. chopped onion 1/2 C. chopped carrot
1/2 C. chopped celery
2 T. olive oil
1 T. margarine
1 1/2 t. flour
2 t. curry powder
5 C. chicken flavored stock* + 2 C. water
1 apple, peeled and diced
1/2 C. cooked long grain rice
1/4 t. thyme
1 t. salt
1/4 t. pepper
*You may also use vegetable stock. If using chicken flavored stock, you may want to cut the amount of salt used, or omit it altogether.
In a soup pot or large casserole, 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 stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Add apple, rice, thyme, salt, and pepper and simmer for 15 minutes more
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