Mulligatawny Soup

This soup was the glory of the Chief’s Mess on the USS John F Kennedy’s during Desert Storm. They fixed this soup once a week and I always ate at least two bowls at lunch and dinner. This “pepper water” soup from India is like eating liquid curry. Yummy!

Mulligatawny Soup

2 tablespoons olive oil

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

2 cups carrots, finely chopped

1 cup green bell pepper, chopped

2 stalks celery, thinly sliced

1/2 cup white onion, finely chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

1 to 2 teaspoons curry powder

1/4 teaspoon ground nutmeg

3 cups chicken broth

1 cup milk

1 cup tomatoes, seeded and chopped

1 medium apple, peeled, cored and sliced

1/4 cup uncooked rice

1/2 teaspoon salt

1/8 teaspoon black pepper

In a medium saucepan heat olive oil over medium heat until hot, add chicken and cook until lightly browned. Remove and reserve.

In same saucepan add carrots, bell pepper, celery, onion and garlic; cook and stir 5 minutes. Sprinkle with flour, 1 teaspoon curry powder and nutmeg; cook and stir 1 to 2 minutes.

Add chicken broth, reserved chicken, milk, tomato, apple, rice, salt and black pepper; heat just to a boil. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Adjust flavor of soup by adding up to 1 teaspoon additional curry powder.

Serve in warm bowls.