Masstown Market Mulligatawny Soup
On a crisp, cool October afternoon, nothing is better than a comforting soup or stew. Embrace autumn and try your hand at this Mulligatawny Soup recipe provided by Masstown Market.
Ingredients
| 1 tbsp | butter |
| 1 cup | chopped celery |
| 1 cup | chopped onion |
| 1 cup | chopped carrots |
| 1 | clove garlic, minced |
| 4 | chicken breasts, cut in 1″ pieces |
| 2 tsp | curry powder |
| 1 tsp | chili powder |
| ½ tsp | cumin |
| 6 cups | chicken broth |
| 1.5 lbs | plum tomatoes, diced |
| ½ cup | uncooked long grain rice |
| 1 tsp | salt |
| ½ tsp | pepper |
| 2 cups | diced apples |
| ¼ cup | chopped fresh parsley |
| ¾ cup | low fat sour cream or yogurt |
| 1 tsp | lemon juice |
Directions
1. Melt butter in soup pot, add veggies and sauté for 3-4 minutes.
2. Place chicken breasts pieces in with veggies and cook until no longer pink.
3. Sprinkle with spices, stir for another 2 minutes.
4. Add broth, tomatoes, rice, salt and pepper to the pot and bring to boil. 5. Reduce heat; cover and simmer for 15 minutes. Then add apples and parsley and simmer another 15 minutes.
5. Remove from heat, stir in sour cream and lemon juice.
Serves 10-12 people
Recipe provided by: Masstown Market
Masstown Market’s Mulligatawny Soup is featured in our 2014 Culinary Guide.