Mulligatawny Soup
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the Editors of Publications International, Ltd.. "Mulligatawny Soup" 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/mulligatawny-soup-recipe.htm> 26 May 2012.
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YIELD Makes 8 servings
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This lively chicken soup originated in southern India. Mulligatawny–-literally "pepper water"–-is an appropriate name because of its highly seasoned broth. Curry powder, one of the main seasonings, is actually a blend of up to twenty spices. Start by adding only a small amount to the soup if you are unfamiliar with its flavor.
INGREDIENTS
| Nonstick cooking spray | |
| 2 | cups finely chopped carrots |
| 1 | cup chopped green bell pepper |
| 2 | stalks celery, thinly sliced |
| 1/2 | cup finely chopped onion |
| 3 | cloves garlic, minced |
| 1/4 | cup all-purpose flour |
| 1 | to 2 teaspoons curry powder |
| 1/4 | teaspoon ground nutmeg |
| 3 | cups fat-free reduced-sodium chicken broth |
| 1 | pound boneless skinless chicken breasts, cooked and cut into 1/2-inch pieces |
| 1 | cup low-fat (2%) milk |
| 1 | cup chopped seeded tomato |
| 1 | medium apple, cored, peeled and sliced |
| 1/4 | cup uncooked converted rice |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
PREPARATION:
- Spray large nonstick saucepan with cooking spray; heat over medium heat until hot. Add carrots, bell pepper, celery, onion and garlic; cook and stir 5 minutes. Sprinkle with flour, curry powder and nutmeg; cook and stir 1 to 2 minutes.
- Add chicken broth, chicken, milk, tomato, apple, rice, salt and black pepper; heat to a boil. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
| Sodium | 225 mg |
| Protein | 14 g |
| Fiber | 3 g |
| Carbohydrate | 20 g |
| Cholesterol | 31 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 14 % |
| Calories | 157 |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Vegetable | 1-1/2 |
| Starch | 1/2 |
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