Mulligatawny Soup

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40g Butter
1 Tablespoon Vegetable Oil
1 large Onion, chopped
2 Stalks celery, sliced thinly
3 Carrots, diced
1 1/2 Tablespoons Curry powder
2 Tablespoons plain flour
1L Chicken stock
2 Tablespoons Long grain white rice
2 Tomatoes; peeled & chopped
250gChicken; cooked & diced
Salt to taste


Firstly melt the butter along with the oil in a suitable pan, next add the onion, celery and carrot and cook over a moderate heat for 5or6 minutes, next stir in the curry powder and flour and cook for a further couple of minutes before adding the chicken stock and rice, stir well and bring to the boil, then cover and simmer for approximately 20 minutes stirring occasionally, then add the chicken and tomatoes, salt to taste and simmer for a further 15 minutes, by which time it should be done. Serve with a nice chunk of soda bread delicious.

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