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Mulligatawny Soup I
I love this soup. I used 5 cups of chicken stock instead of 4, substituted chopped spinach instead of carrots, used 2 tsp of curry, stir-fried the chicken cubes in roasted garlic, salt, and pepper and added the browned chicken and brown rice as soon as the chicken stock started to boil. Boiled only 25 minutes and then added some whole milk and topped with sour cream to serve. This is really tasty!
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Reviewed On:
Mar. 28, 2009
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