Tuesday, March 11, 2008

Mulligatawny Soup

I love the name of this soup - always makes me think of Irish pubs! lol :) Totally not an "Irish pub" sort of taste, though! I have been wanting to make this for a long time and have had the recipe tagged, I just haven't gotten around to it!
Well, this past Saturday I was driving home from the grocery store with all sorts of exciting ingredients to make lots of yummies over the weekend... unfortunately, as I was driving I noticed I was going from sweating to shivering and that my throat was getting scratchy. Great, here comes that nasty cold that everyone has had that I was sure I had managed to avoid. :( Good thing I was planning on soup for Saturday night's dinner! By about 4pm, I was just feeling so crummy and the last thing I wanted to do was stand in the kitchen chopping veggies. But, being the bit of a masochist that I am, I did it anyway! Boy, was it worth it! As yucky and stuffed up as I was feeling at that point, the soup still smelled so wonderful while it cooked and the spiciness really helped soothe my throat. Yum! Hooray for soup! :)
Here's the recipe:
This made enough for 2-3 servings

1 1/4 cup vegetable broth
1/2 cup chopped apple (I used Red Delicious and left the peel on)
1/2 cup chopped carrot
1/4 can (14.5 oz) diced peeled tomatoes, undrained
1/4 cup chopped celery
1/6 cup long grain rice
1/8 cup chopped onion
1/8 cup raisins
1/2 tbsp. snipped fresh parsley
1/2-1 tsp. curry powder
1/2 tsp. lemon juice
1/8 tsp. freshly ground black pepper
1/8 tsp. ground nutmeg

1. In a large saucepan or Dutch oven combine the broth, apples, carrot, undrained tomatoes, celery, uncooked rice, onion, raisins, parsley, curry powder, lemon juice, pepper, nutmeg, and 1/2 cup water. Bring to boiling; reduce heat.

2. Cover and simmer for 20-30 minutes until the rice and carrots are tender. Enjoy :)

The original recipe called for chicken broth in place of vegetable broth and to add 3/4 cups chopped cooked chicken or turkey after simmering for 20-30 minutes. I wanted to make mine vegetarian so, obviously, I omitted the chicken!

The original recipe is from the Better Homes and Gardens New Cook Book (1996 edition).

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