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Mulligatawny Soup I

Reviewed: Jan. 31, 2012
Super easy to make, and of course with that much butter how could it not be yummy. I sauteed the chicken breasts whole (used 3 instead of 2 for a double batch) before sweating the veggies. I shredded the chicken and added it back once I added the stock. I prefer the chicken shredded, since it doesn't seem to get as dried out. Used 1/2 and 1/2 instead of cream, but next time I think I'll cut the butter in half and use coconut milk. Overall, very yummy soup and going to be a staple in our home.
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