This week not only marked the Autumn Equinox, but also the celebration of another holiday – National Cooking Day! On September 25th, we honor and commemorate the joys of home cooking.
Need some inspiration for a delicious recipe to warm your belly? Look no further than this gem from Brooke Sullivan’s very own kitchen. Mulligatawny is a soup which originated from South Indian cuisine, and this version is a family recipe that has been passed down from four Sullivan generations.
Ready to put on your apron and get cookin’?
- ¼ cup butter or oil
- ½ cup diced onions
- 1 diced carrot
- 2 stalks celery diced
- 1 ½ TBS flour
- 2 tsp curry powder
- 4 cups chicken broth
- ½ cup diced tart apples
- ½ cup boiled rice
- ½ cup diced cooked chicken
- 1 tsp salt
- ¼ tsp pepper
- 1/8 tsp thyme
- ½ cup hot cream
In ¼ cup butter, sauté lightly (but do not brown) the onions, carrot and celery. Stir in flour and curry powder and cook for about three minutes.
Add the chicken broth, and simmer for 30 minutes.
Add apples, rice, chicken, salt, pepper, and thyme and simmer for 15 minutes more.
Immediately before serving, stir in the hot cream. Enjoy!
What is YOUR favorite home-cooked meal? We’d love to hear about your treasured family recipes.
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