Brown Rice Mulligatawny
My friends tell me this is one of the best soups they’ve ever had. One even said it’s “perfect.” No one guesses that it’s healthy!—Sarah Ott, Blanchardville, Wisconsin.
Ingredients
- 2 tablespoons butter
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 medium carrot, finely chopped
- 1/2 cup chopped fresh mushrooms
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons curry powder
- 1/8 teaspoon cayenne pepper
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1/4 cup uncooked long grain brown rice
- 2 cups cubed cooked chicken breast
- 2 cups chopped fresh spinach
- 1/2 cup chopped peeled sweet apple
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon dried thyme
- 5 tablespoons reduced-fat sour cream
Directions
-
1In a large saucepan, heat butter over medium heat. Add celery, onion and carrot; cook and stir 5-7 minutes or until tender. Add mushrooms and garlic; cook 1 minute longer.
-
2Stir in flour, curry powder and cayenne until blended; cook and stir 5 minutes. Gradually whisk in broth. Bring to a boil, stirring constantly. Add rice. Reduce heat; simmer, covered, 45-50 minutes or until rice is tender.
-
3Add chicken, spinach, apple, salt, pepper and thyme; cook, uncovered, 3-5 minutes or until heated through and spinach is wilted. Top each serving with sour cream.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
