According to what I’ve been told, curry is the particular ingredient that gives this incredible dish such a delicious flavor. Mulligatawny soup translates to “pepper water.” I was given this old recipe a long time ago.
Ingredients:-
12 cups of chopped onion.
2 chopped celery stalks.
1 chopped carrot.
14 cups of butter.
1 1/2 cups all-purpose flour.
1 1/2 teaspoons of curry powder.
4 cups chicken stock.
12 cored and chopped apples.
1/4 cup of white rice.
1 skinless, boneless chicken bosom half-cut into blocks.
1 squeeze dried thyme.
salt and black pepper to your preference.
12 cups of heated heavy cream.
Instructions:-
Step 1:
Gather all of the ingredients.
Second step:
Soften the margarine in an enormous soup pot over medium intensity. Sauté the carrots, celery, and onions for 5 to 7 minutes or until soft. Stir frequently for five more minutes before adding the curry and flour.
Step 3:
Stir in the chicken broth and heat to a boil. Simmer for about 30 minutes at a low heat. Include chicken, apple, rice, thyme, salt, and pepper. Simmer for 15 to 20 minutes or until the rice is tender.
Step 4:
Stir in the hot cream just before serving.
Step 5:
Serve and have fun!