Wednesday, April 8, 2009

Mulligatawny Soup

I can’t believe I’ve never tried to make this before. It would have been perfect for our lifestyle in Indonesia, because all the ingredients are easy to find in our town there. It remains a quick, healthy, tasty soup for anyone. I got this recipe from the Better Homes & Gardens cookbook, where it is called Easy Mulligatawny Soup. I substituted sausage for their 1 ½ cups chopped cooked chicken or turkey. I also changed the amounts of various vegetables slightly to make them easier to remember. (I also left out the rice when I made it, because I didn’t know how long the soup would need to simmer before serving, and was planning to serve corn bread on the side.)

2 ½ cups chicken broth (or 2 ½ cups water plus two bouillon cubes)
1 chopped apple
2 chopped carrots
1 7 ½ -ounce can tomatoes, cut up, or three Roma tomatoes, chopped
1 stalk celery, chopped
1/3 cup rice
½ onion, chopped
¼ cup raisins
1 T (tablespoon) snipped fresh parsley
1 to 2 teaspoons curry powder
1 t lemon or lime juice
¼ teaspoon black pepper
1/8 t ground mace or nutmeg
1 ½ cups chopped cooked chicken or turkey,
OR a Polish sausage or four hot-dog style sausages

In a large saucepan combine chicken broth, apple, carrots, undrained tomatoes, celery, uncooked rice, onion, raisins, parsley, curry powder, lemon juice, pepper, mace or nutmeg, and 1 cup additional cup water. Bring to the boil; reduce heat. Cover and simmer about 20 minutes or until the rice is tender.
Meanwhile, if using sausage, bias-cut the sausage into pieces about ¼ inch thick, place in a frying pan, and brown on all sides.
If using cooked chicken or turkey, add the meat when the rice is done, heat through, and serve.
If using sausage, reheat the sausage in the pan, add to the soup and serve immediately. Remember not to add the sausage until the last minute or it will become less appetizing. Also, if using rice, do not let the rice sit in the soup a long time after it is done, as it will continue to absorb the broth.

Serves 4.

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