STEPFAMILY ASSOCIATION

Mulligatawny Soup
4 servings

Ingredients
2-1/2 cups chicken broth
1 cup water
1 cup chopped apple
1 cup chopped carrot
1 7-1/2-ounce can tomatoes, cut up
1/2 cup chopped celery
1/3 cup long grain rice
1/4 cup chopped onion
1/4 cup raisins
1 tablespoon snipped fresh cilantro or parsley
1 to 1-1/2 teaspoons curry powder
1 teaspoon lemon juice
1/4 teaspoon coarsely ground pepper
1/8 teaspoon ground mace or nutmeg
1-1/2 cups chopped cooked chicken
 
Directions
In a large saucepan combine broth, water, apple, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, cilantro or parsley, curry powder, lemon juice, pepper, and mace or nutmeg. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes, or until rice is tender. Stir in chicken and heat through.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered over medium heat until heated through, stirring occasionally to break apart.

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