Mulligatawny Soup

Ingredients

• 4 tablespoons (½ stick) butter or ¼ cup vegetable oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery rib, diced
• 1 ½ tablespoons all-purpose flour
• 1-inch piece ginger, peeled and minced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• Hide ingredients for 4 cups Poultry Stock, Chicken Broth, or other light stock or broth 1 4 cups Poultry Stock, Chicken Broth, or other light stock or broth (opens in new tab) 4 cups Poultry Stock, Chicken Broth, or other light stock or broth
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• 8 ounces boneless, skinless chicken thighs, cut into ½-inch chunks
• ½ cup long-grain white rice
• ½ to 1 teaspoon salt, to taste
• ¼ teaspoon black pepper
• ¼ teaspoon dried thyme
• 1 bay leaf
• ½ cup heavy cream or canned coconut milk
• ½ cup diced tart apples
• (A spoonful of yogurt)
• Chopped cilantro
• Lemon wedges