Tea Room Tales & Tidbits
Table of Contents
Mulligatawny
This is a delicious and spicy chicken soup that was a tearoom favourite. Don't forget to add the apple and currants, they add a lot of flavour to this soup.
- 1 large cooking onion, chopped
- 2 large chicken breasts diced
- 2 celery stalks with leaves, chopped
- 1/4 cup butter
- 1 diced apple, peel on, cored
- 1 cup chicken stalk
- 1 tsp pepper
- 1 tsp marjoram
- 2 tsp curry
- 1 cup uncooked basmati rice
- 1/2 cup currants
- Place the 4-litre pot on the stove and set at medium heat.
- Add butter, chopped onion, chicken and chopped celery, including the leaves, to the pot and sauté until the chicken is cooked and browned.
- Fill pot near to the rim with water.
- Add chicken stock, rice, apple, and currants.
- Bring to boiling point stirring occasionally to prevent sticking.
- Turn the heat down to minimum.
- Add spices, stir and enjoy the aroma of the soup.
- Serve when rice is ready (about 1/2 hour). The longer the soup simmers the better.