I'm so happy to start a new year of weekly recipe blogs with this one from the archives. I was recently handed a treasure trove of recipes, all handwritten - in cursive no less - on old recipe cards, from my beloved Aunt Pat. I've shared some of her recipes in the past, mostly baked goods - but I just came upon this soup recipe that I couldn't wait to make - Mulligatawny Soup. Yes, my name is in there - but it's actually a flavorful and aromatic soup that originated in the Indian subcontinent. It traditionally is made with a combo of veggies and a protein, with an array of spices. For Aunt Pat's recipe, it's like a delicious thick chicken rice soup, with curry spices and...wait for it...applesauce! It's so yummy, homey, and comforting. Enjoy!
In a large sauce pan, saute 1/2 of a chopped onion in a few tablespoons of olive oil, along with 2 teaspoons of curry powder.
After the onions soften, add 2 cups of chicken broth, 1 1/2 cups of water, and 1/3 cup uncooked rice (I used jasmine).
Bring this to a boil, then turn down the heat to low, cover, and let simmer for about a half hour. Then stir in 2 cups of chopped cooked chicken, 1 cup of unsweetened applesauce, and 1/4 cup chopped parsley. Let cover, and simmer for about 10 minutes, then serve with a garnish!
So savory with a hint of sweet!