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Mulligatawny Soup
Ingredients
2 Tbsp canola oil
½ cup diced yellow onions
¼ cup diced celery
⅓ cup diced red bell peppers
¾ cup peeled, diced Granny Smith apples
6 oz cooked, diced chicken breast
5 Tbsp all-purpose flour
1 Tbsp curry powder
5 cups chicken stock
1/4 cup half and half
1/2 cup cooked long grain brown rice
1 1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp Worcestershire sauce
Instructions
In a large saucepan over medium heat, sauté onion, celery and red pepper in canola oil until onions are translucent. Add dapples and cooked chicken and continue sautéing for 5 more minutes. Add flour and curry powder and cook for another 5 minutes, stirring continuously to prevent burning. Add chicken stock. Increase heat to high and bring to a boil. Continue stirring with a wire whisk until soup thickens.
Remove from heat and add half & half, brown rice, salt, pepper and Worcestershire sauce.
Nutrition
| Calories | 160 |
| Protein | 10g |
| Sodium | 385mg |
| Carbohydrates | 17g |
| Fat | 6g |
| Fiber | 2g |
| Cholesterol | 25mg |
| Servings | 8 (3/4 cup ea.) |