Mulligatawny Soup

By tammy1365

Ingredients

• 1 tablespoon EVOO
• 4 tablespoons butter
• 4 cloves garlic, grated
• 2 medium onions, chopped
• 1 green apple, peeled and grated
• One 2-inch piece fresh ginger, peeled and grated
• Kosher salt and freshly ground pepper
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon turmeric
• 1 teaspoon ground mustard
• 3 tablespoons all-purpose flour
• 6 cups chicken stock
• 4 cups shredded chicken
• cilantro
• Add: cooked rice

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Heat the EVOO in a Dutch oven over medium-high heat and melt the butter into the oil. Add the garlic, onions, 1 apple and the ginger and season with salt and pepper. Cook until tender, 7 to 8 minutes. Add the coriander, cumin, turmeric and ground mustard and cook, stirring, until fragrant. Add the flour and cook, stirring, for 1 minute. Add the stock and simmer until thickened to the consistency of a light sauce, about 20 minutes. Stir in the chicken.