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Please Fave the original Here

A great new recipe from !

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Recipe found here: https://www.tasteofhome.com/recipes.....-mulligatawny/

This is a soup that has spinach, chicken, and apple in it among other things. I decided to use green apples instead of sweet apples because I thought the soup would be more interesting with some tartness in it. I forgot the sour cream at the end, oops.

Thoughts: I think it's delicious! There was one downside and that was that it was a little too salty since I was using powdered stock instead of liquid, but if I make it again I'll be more careful about that.

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Recipe is as follows:

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

1. In 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.
2. Stir 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.
3. Add 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.