Serves: 8
Total Calories: 168
1. In a 3-quart saucepan, place water, carrots, celery, onion, apple, tomatoes with juice, apple juice, rice, bouillon granules, curry powder, and pepper. Bring to a boil reduce heat to medium-low, cover, and simmer 25 minutes or until rice and vegetables are tender.
2. Place 2 cups of the mixture in a blender container. Cover and blend until puréed. Return to soup. Stir in chicken, heavy cream, and salt. Over low heat, bring to just under boiling.
3. Garnish each serving with almonds and chives.
This Mulligatawny Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
