I’m glad I didn’t let the name of this soup deter me from wanting to try it. I had never heard of the name Mulligatawny before. It was another recipe I picked up at the Saltscapes Expo. The selling point was underneath the recipe name…“Masstown Market”. If you’ve been on a road trip in central Nova Scotia chances are you’ve stopped at Masstown. If you haven’t, you should. The place is packed no matter the time of year. They are located on the Trans Canada Highway at exit 12, about 10 minutes west of Truro. They have produce, a bakery, ice cream, gift shop, garden centre, etc. I had a good feeling that if this recipe came from Masstown it would be a good one, and sure enough it certainly was! I love good biscuits with soup and I decided instead of using my usual tea biscuit recipe I’d try a new recipe from Purity Cookbook. A standard biscuit base but with cheddar cheese and just as easy to make. Enjoy!
1 tbsp butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 clove garlic, minced
4 chicken breasts, cut in 1″ pieces
2 tsp curry powder
1 tsp chili powder
1/2 tsp cumin
6 cups chicken broth
1.5 lbs plum tomatoes, diced
1/2 cup uncooked long grain rice
1 tsp salt
1/2 tsp pepper
2 cups diced apples
1/4 cup chopped fresh parsley
3/4 cup low fat sour cream or yogurt
1 tsp lemon juice
Melt butter in soup pot, add veggies and sauté for 3-4 minutes. Place chicken pieces in with veggies and cook until no longer pink. Sprinkle with garlic and spices, stir for another 2 minutes. Add broth, tomatoes, rice, salt and pepper to the pot and bring to a boil. Reduce heat; cover and simmer for 15 minutes. Then add apples and parsley and simmer another 15 minutes. Remove from heat, stir in sour cream and lemon juice.
Tips: I omitted the salt, I used a can of diced tomatoes instead of fresh as I didn’t have any at home at the time. I also didn’t have long grain rice so when it called to add the broth, etc. I left out the rice and added minute rice when I added the apples.
Preheat oven to 450. Blend and sift together:
2 cups flour
4 tsp baking powder
1 tsp salt
Cut in finely 1 /3 cup shortening and add
3/4 cup plus 2 tbsp milk
Stir with a fork to make a soft dough
Roll dough to a 9″ square. Brush with melted butter or margarine. Sprinkle with 1 cup shredded cheddar cheese. Roll up as for a jelly roll; seal the edges. Cut into twelve 3/4″ thick slices. Place in greased muffin cups or close together on a greased baking sheet. Bake in preheated 450 oven for 12 to 15 minutes.
Tips: I used a baking sheet lined with parchment paper, makes for easy clean up. When cutting roll into 12 pieces, first cut in half then cut each half into 6 pieces to help judge making slices more even in size. They cooked in 12 minutes in my oven.