Mulligatawny Soup

2 Tablespoons fat (tallow, lard, chicken fat, butter)

1 onion, diced

1 carrot, diced

2 stalks celery, diced

dash of salt

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon turmeric

1 Tablespoon curry powder

1 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon flour

6 cups chicken broth*

1/2 cup rice

14 ounce can of unsweetened coconut milk

2 cans cooked chicken (or chopped rotisserie chicken)

2 small or 1 large apple, peeled, cored, and chopped

In a Dutch oven or soup pot, melt the fat over medium heat. Add the onion, carrot, celery with a dash of salt. Cook, stirring occasionally until the onion is translucent, about 5 minutes. 

Add the garlic, oregano, turmeric, curry. salt, pepper and flour. Stir until garlic and spices become aromatic, and the flour is cooked, about 1 minute.

Add the chicken broth, rice, and coconut milk.  Bring to a simmer. Simmer on medium-low until the rice is cooked through, about 15 minutes.

Add the chicken and apples. Cook a few more minutes (don't overcook the apples).

*Optional: Bloom 1 teaspoon gelatin in cold water. Add to the soup with the chicken broth.

 Mulligatawny Soup was inspired by this recipe.