Friendship Club President, Roberta Dunnicliff, gave me this recipe for a slow cooker Mulligatawny Soup.  Don’t you love the name?  Mulligatawny is an Indian soup.  The name Mulligatawny means “pepper water” and the curry in the recipe is the particular “pepper” ingredient.  This soup is perfect for  cold, rainy, overcast days.  Adding some spice to our lives.  Mulligatawny Soup was one of the eleven soups Friendship Club had at its potluck November meeting.  

If you would like a printable copy of this recipe, and all the other recipes published in the Messenger, go to the Foresthill Friendship Club website


2 boneless, skinless, chicken breasts, diced

1 medium onion, diced                                        1 medium carrot, diced

1 medium celery rib, diced                        1 small red bell pepper, diced

2 garlic cloves, minced                    4 tsp, mild or medium curry powder

2 tsp finely grated lime zest        1 large, green apple, diced with skin on

1 tab honey                                 1 tab. fresh lime juice, freshly squeezed

1 bay leaf                                                                  4 cups chicken stock

2 tabs. Cornstarch dissolved in ½ cup water                                               ********

     1 cup cooked white or brown rice

    ¼ cup chopped fresh cilantro or parsley

1 (14 oz) can coconut milk

Salt to taste

METHOD:  Combine first 14 ingredients in slow cooker.  Cover and cook on low setting for 5 hours.  Stir in rice, cilantro or parsley and coconut milk.  Cover and cook 10 minutes more.  Season soup with salt and serve.

NOTE:  This recipe is designed for an oval-shaped slow cooker with a 5 liter or more capacity.

SERVING SUGGESTIONS: Serve soup with warm wedges of naan or pita bread for tasty dunking.  For added texture, set toasted, sliced almonds on table for sprinkling over soup.

Recipe By Roberta Dunnicliff

Submitted by Margaret Venturini

Foresthill Friendship Club

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