Recipes Mulligatawny Soup Boma Animal Kingdom Lodge

Yield: 8 servings


1 1/2 cups Chicken Stock
3 Tablespoons chicken base (add to chicken stock)
2 cups Chicken Breast, diced chunky
1/2 cup Heavy Cream
2 tablespoons Milk
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Onion, diced
1 tablespoon Curry Powder, toasted
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 1/2 cups Apples, frozen and cut in half
1 1/2 teaspoons Chopped Parsley

Roux (1/3 cup butter and 2/3 cup flour)


Melt butter and stir in flour to make a roux and set aside.

Poach chicken breast in chicken stock until 3/4 done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken.

Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.

NOTE: This is the recipe as it was received from the Animal Kingdom Lodge. However, reader Bob B. writes: I'm sure there's an error in the Mulligatawny Soup recipe. It seems to miss adding enough stock to make the soup. I'm guessing it needs another 6-8 cups of stock added after the sauteeing is done and before the chicken is re-added.