Mulligatawny Soup

A large group of my friends were getting together to celebrate a birthday among us!  Let’s be honest, theme parties can be fun or completely cheesy – or both!  Kendra had always wanted to visit India and so we brought India to her.  I knew that some attending the party would be hesitant to ‘dive in’ and sample food from the land of curry and so I created something for even the most Americanized palate.   Enjoy!


  • 1 cup chopped onion
  • 4 stalks celery, chopped
  • 2 carrot, diced
  • 1/2 cup butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 8 cups chicken broth
  • 1 apple, cored and chopped
  • 1/2 cup white rice
  • 2 skinless, boneless chicken breast half – cut into cubes
  • salt to taste
  • ground black pepper to taste
  • 2 pinches dried thyme
  • 1 cup heavy cream, heated


  1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  3. When serving, add hot cream.

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