Soup Hall of Fame - my nominee

[Phoebe Loosinhouse]

The original version of this soup is on Allrecipes.com as "Muligatawny Soup 1".

http://allrecipes.com/Recipe/Mulligatawny-Soup-I/Detail.aspx

It is one of their highest rated soups ever. I think the original recipe is flawed in some respects which was trouble shot by the many comments on the recipe - I also added a couple twists of my own.

My version of this is:
1/2 cup of chopped onion
2 stalks celery diced
1 carrot diced
1/4 Cup butter
1 1/2 T all purpose flour
2T curry powder
1/4 - 1/8 tsp cayenne (depending on your heat preference)
4 Cups Chicken broth
1/2 apple cored and chopped
1/2 C instant brown rice
2 boneless chicken breasts (thick, not thin fillets) cubed
salt & pepper to taste
pich dried thyme
1 C frozen baby peas
1/2 C heavy cream

Saute onions, carrot and celery in butter in soup pot. Add flour and curry and sautee 5 more minutes. (Sauteeing the flour and curry is CRITICAL for the success of this recipe- do not shortcut this step) Add chicken stock, blend, bring to boil and simmer 1/2 hour.

Add apple, rice , chicken, salt and pepper and thyme and simmer 15-20 minutes until rice is done. Heat cream gently, add to soup.


This soup is unbelievably good, takes about 1 hour, uses stuff you probably already have and is ridiculously easy. My piece of resistance in serving this soup is to accompany it with traditional curry "poor boy" condiments like:

toasted coconut, chopped peanuts and crumbled bacon.

Those additions take it to another level. Yum, yum, yum. We're having this for lunch today.

[hippywife]

1. It's definitely a soup kinda day

out here on the open plain. The temps are low and the wind is extremely high. I'm going to give the split pea with ham soup pengillian posted a while back a try today:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=49625&mesg_id=49678

Got a nice bone-in ham steak from our local coop waiting in the fridge for it.

I was thinking cornbread but the SO wants wheat rolls so making these, too:

http://allrecipes.com/Recipe/Italian-Wheat-Rolls/Detail.aspx

Gonna make the full recipe this time and put half the dough in the fridge for fresh baked rolls later in the week.

Enjoy your soup! :hi:

[yellerpup]

2. Prettiest posole variation

Giant white hominy, chicken, a double pork chop, celery, onion, garlic, carrot, chile, tomato, and purple potatoes. Squeeze a lime and a shower of fresh cilantro. Hand me some chips and dig in! Looks like a party in a bowl and yummy, yummy, yummy! :9

[hermetic]

3. Mmmmmm, thanks

As I look out at the newly fallen snow I was wondering what I should make today. That will definitely be it.

[kestrel91316]

4. I remember snow. Vaguely. Today we have something similar

falling out of the sky, but it's in the 90s and it's just ash from the fires. Sigh.

[hermetic]

6. Sorry to hear that

dear Kestrel. Hope you and your furiends stay safe.

[silverweb]

5. Sounds yummy!

I'd just substitute _Quorn_ and vegetable broth for the chicken for a vegetarian version.

[hermetic]

7. That was delightfully different

I always taste test as I cook and for awhile there I was thinking errrm, I dunno. But in the end I found it quite good and the peanuts really were a wonderful addition. This recipe is a keeper.

[Phoebe Loosinhouse]

8. Glad you liked it

And I understand the initial skepticism - I felt the same way when I made it the first time. It really just pulls together at the very end when you add the cream. I have also found that to me it is better if the initial carrot, onion, celery dice is very fine and also if the apple is very finely chopped - makes it less "lumpy" overall.

[Arkansas Granny]

9. That sounds wonderful. I have just one question, though. Do you precook

the chicken or put it in raw? My guess would be to precook, but it's not stated in the recipe.

[Phoebe Loosinhouse]

10. I have done it both ways

Since it is chunks of boneless white breast, it cooks very quickly in the broth and comes out very tender - no real need to precook. But, if you had leftover cooked breast, they would work fine. I have also made the soup using that great supermarket standby already cooked rotisserie chicken.