Mulligatawny Soup Recipe
The Realistic Housewife
Ingredients
4 Tablespoons Butter
2 Tablespoons Cooking Oil
1 1/2 Cups Onion
3/4 Cup Carrots
3/4 Cup Celery
1 Chicken Breast
1 Cup Mushrooms
1 Green Apple
8 Cups Mushroom Stock
1 1/2 Cups Coconut Milk
4 Tablespoons Cornstarch
2 Tablespoons Water
Salt and Pepper to Taste
Instructions
Wash and chop veggies and apple
In a sauce pot heat the butter over medium heat
Saute carrots, onions and celery for 5 minutes
Add flour and curry powder to make a roux
Heat oil on medium, cook chicken breast 7 minutes each side
Add mushroom stock to sauce pot, bring to simmer for 15 minutes
Add the cooked chicken, apple and mushrooms to sauce pot and cook for 15 minutes
In a mason jar, add cornstarch and water and shake, adding water as needed to keep it liquid, but thick
Add the cornstarch mixture to the soup while stirring until the soup is thick enough to coat a spoon
Finish with the coconut milk, salt and pepper
By Katie Swanson