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A Tale of Two Companies

http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-948363.mp3

Mulligatawny Soup (Serves 6 - 8)

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 tablespoon curry powder
4 cups chicken broth
1 Granny Smith apple cored and chopped, with the peel on
1/2 cup, cooked white rice
1 cup cooked, diced chicken
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/2 cup heavy cream

In a large, heavy soup pot, melt the butter. Add the onions, celery and carrot and saute until soft and translucent. Sprinkle on flour and curry powder and saute for another 5 minutes. Stir in chicken stock. Bring to a boil then reduce to a simmer and cook for about 30 minutes. Add apple, chicken, rice, thyme, salt and pepper and cook for another 15 minutes.
Just before serving, stir in heavy cream.

**Note - once cream has been added, the soup can never be boiled again or the cream will curdle.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.