Mulligatawny soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 230.3
- Total Fat: 11.4 g
- Cholesterol: 34.8 mg
- Sodium: 822.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.9 g
- Protein: 10.7 g
View full nutritional breakdown of Mulligatawny soup calories by ingredient
Introduction
Cook veggies in oil til tender. Add 2 T flour and 1 T curry powder. Stir over medium heat three minutes. Gradually add broth; bring it to a boil. Reduce heat and simmer, covered, 15 minutes. Add rotisserie chicken, one Bayleaf, 1 teaspoon salt, pepper, 1/8 teaspoon dried thyme, 1/2 teaspoon grated lemon rind. Simmer, uncovered, 15 minutes. Discard Bayleaf. Stir in 1/2 cup half-and-half, room temperature. Little soup over cooked rice and individual bowls. Top with flaked coconut. Cook veggies in oil til tender. Add 2 T flour and 1 T curry powder. Stir over medium heat three minutes. Gradually add broth; bring it to a boil. Reduce heat and simmer, covered, 15 minutes. Add rotisserie chicken, one Bayleaf, 1 teaspoon salt, pepper, 1/8 teaspoon dried thyme, 1/2 teaspoon grated lemon rind. Simmer, uncovered, 15 minutes. Discard Bayleaf. Stir in 1/2 cup half-and-half, room temperature. Little soup over cooked rice and individual bowls. Top with flaked coconut.Number of Servings: 8
Ingredients
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3 1tsp Canola Oil
1 cup, chopped Onions, raw
0.55 cup, chopped Carrots, raw
0.5 cup, diced Celery, raw
4 cup Vegetable Broth
0.6 cup Half and Half Cream
4 serving Walmart Traditional Rotisserie Chicken (1/6 chicken)
2 cup White Rice, medium grain
1.5 oz Coconut, toasted
Spices
Directions
See recipe
Serving Size: 1 1/2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user CLOSETSCRAP.
Number of Servings: 8
Recipe submitted by SparkPeople user CLOSETSCRAP.