mulligatawny soup recipe
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 cup onion, diced
  • ¾ cup carrots, sliced
  • 1 small bunch of celery, chopped/sliced
  • ¼ cup butter
  • ¼ cup olive oil
  • 3 tablespoons flour
  • 1 tablespoon + 1 teaspoon curry powder
  • 8 cups chicken and/or vegetable broth
  • 1 small tart apple, peeled and diced
  • 1 cup boiled rice (I used a multi-colored mix of rice - red, brown, black)
  • 1½ cup chicken, cooked and diced
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • 1 cup cream, warmed
  • sliced toasted almonds (optional, for garnish)
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  • UPDATE: You can make this almost all whole-food plant-based AND add some delicious dumplings. Here's how:
  • -Replace the butter with more olive oil, or use warmed broth to cook the vegetables. Plant-based butter would work, too.
  • -Use all vegetable broth. I like using mushroom broth for part of it -- umami flavors are great here.
  • -Replace boiled rice with ½ cup uncooked, rinsed farro. You'll need a little more broth and longer cook time. The soup won't thicken as much using farro versus boiled white rice.
  • -Replace chicken with shredded tofu: Shred one pound of super firm tofu. Bake in oven for about 30 minutes with some salt, pepper, and poultry seasoning. Bake until some of it gets crispy and chewy, but not dark brown.
  • -Skip the cream or add plant-based milk.
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  • FOR THE ADDITION OF DUMPLINGS (seriously, so good): (recipe slightly altered from homesteadingmainstreet.com/einkorn-chicken-and-dumplings/)
  • 1 cup (120 g) einkorn flour
  • 1 teaspoon baking powder
  • 2 tablespoons Miyoko's Creamery plant-based butter, in small pieces but kept cold
  • ⅓ cup cold soy milk
  • 1 tablespoon finely chopped parsley
Instructions
  1. In a soup pot, melt butter and add olive oil. Saute onion, carrot, and celery until onions are translucent and carrots and celery soften.
  2. Stir in flour and curry powder. Cook for about 3 minutes, while stirring.
  3. Pour in broth and simmer for about 30 minutes.
  4. Add apple, rice, chicken, salt, pepper, and thyme and simmer for 15 more minutes.
  5. Just before serving, add in warmed cream. Garnish with toasted almonds, if desired.
  6. IF ADDING DUMPLINGS:
  7. Mix all ingredients, using fingers or fork to break up the butter pieces. Dough will be sticky.
  8. Set aside a bowl with a little rice flour and/or einkorn flour. Wet hands and make about a tablespoon-sized ball with a piece of the dough. Roll in flour and set aside on plate while working with the rest of the dough.
  9. When soup is about done cooking, turn heat to low and add in each dumpling, not touching each other.
  10. Don't stir or mix. Cook for 15 minutes, covered. Serve immediately.
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/mulligatawny-soup-recipe/