260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Oryana Natural Foods Market

Mulligatawny

December 18, 2013, 3:10 pm

1 medium onion, diced
2 stalks celery, diced
1 carrot, diced
1/2 cup cremini mushrooms, sliced
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1  tablespoon curry powder
4 cups chicken broth
1/2 apple, chopped
2 cups cooked chicken, chopped
pinch nutmeg
Sea salt to taste
Ground black pepper to taste
1/2 cup heavy cream

  1. In a large saucepan over medium high heat, melt 2 tablespoons butter. Add onions, celery, carrot, and sauté about 8 minutes until onion is translucent.
  2. Add flour and curry, and cook 5 more minutes to form a roux. Whisk in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes.
  3. Meanwhile sauté mushrooms in the remaining 2 tablespoons butter. Cook until it's almost dry then add apple, nutmeg, salt, and pepper. Sauté about 5 minutes more then add to the broth mixture along with the chicken and simmer 10 minutes. Taste and adjust seasoning. Stir in cream just before serving. Serves 4.