Ingredients
- 1 Tbsp. Margarine
- 1 1/2 c. Minced onion
- 1 Tbsp. Curry pwdr
- 2 x Cloves garlic, chopped
- 1 lb Skinned boned chicken thighs, trimmed and minced
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 21 ounce Low-salt chicken broth, (2 cans)
- 1/2 c. All-purpose flour
- 2 c. 2% low-fat lowfat milk
- 1 lb Minced peeled Golden brown Delicious apple, (2-3/4 c.)
- 1/4 c. Minced fresh parsley
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Mulligatawny Soup
Servings: 8
Directions
- Heat margarine in a large saucepan over medium heat. Add in onion, curry pwdr, and garlic; saute/fry 3 min. Add in chicken, and saute/fry 5 min. Add in salt, pepper, and broth; reduce heat to medium-low, and simmer 10 min.
- Place flour in a bowl; add in lowfat milk, stirring till blended. Add in to soup; cook 10 min or possibly till thickened, stirring constantly. Add in apple; cook 5 min. Remove from heat; stir in parsley.
- Yield: 2 qts (serving size:1 c.).
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