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EAST INDIAN-Mulligatawny Soup

List of Ingredients


3 T Butter
1 T Corn oil
1 lg Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 T Curry Powder
2 T All-purpose Flour
5 C Chicken stock
2 T Long grain white Rice
2 Tomatoes, peeled, chopped
8 oz Cooked Chicken, diced
1 sm Cooking (tart) apple, peeled, cored & diced
Salt to taste
Celery leaves, for garnish, opt
Variations:
1/2 C Diced Green Pepper


Recipe

Heat butter and oil in a saucepan.

Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well.

Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves, if desired, and serve hot.
Serves 4.
Variations: If desired, add green pepper when you cook the other vegetables.
Yum.