The best chicken and rice curry soup in the world.
Mulligatawny Soup
1 Stick Butter 2 Qts. Chicken Stock
1 Cup Onion (Finely Chopped) 1/2 Cup Cornstarch
¼ tsp Garlic Powder 1 Tbs. Salt
4 Tbs. Flour Freshly Ground Pepper
2 Tbs. Curry Powder 4 Cups Diced Chicken
2 Pts. Half & Half 2 Cups Cooked Rice
Melt butter in pot you are going to cook soup in. Add onion and cook over low heat until onion is soft. Add flour, garlic powder and curry powder and cook 2 minutes. Dissolve cornstarch in cold half & half. Add milk and chicken stock to flour mixture and cook until smooth and thickened. Season with salt and freshly ground pepper. Add diced chicken and cooked rice.
From my mom’s cookbook.
Also, this is not for the non-calorie people.
I also use Spice Island’s chicken stock. I don’t like Swanson.
That looks delicious. Could you confirm that it really calls for 1/2 CUP of cornstarch as well as 4TB of flour? That sounds like a lot to me for just 3 quarts of liquid.