{"id":182,"date":"2014-12-20T16:10:16","date_gmt":"2014-12-20T22:10:16","guid":{"rendered":"https:\/\/festivusweb.com\/blog\/?p=182"},"modified":"2015-02-07T21:56:50","modified_gmt":"2015-02-08T03:56:50","slug":"festivus-food-kramer-style-mulligatawny","status":"publish","type":"post","link":"https:\/\/festivusweb.com\/blog\/festivus-food-kramer-style-mulligatawny\/","title":{"rendered":"Festivus Food: Kramer Style Mulligatawny"},"content":{"rendered":"

\"IMG_0497\"<\/p>\n

This makes a large pot of Mulligatawny and will serve 6-8 large Kramer-sized bowls. Good enough for a Festivus Party, or at any time of the year that you need something hot and tasty. \u00a0The best part of this soup is that you can get Kramer to watch your armoire if you promise him a bowlful.<\/p>\n

Ingredients<\/h3>\n
\"Get
Tip: Get free\u00a0ingredients from your neighbor!<\/figcaption><\/figure>\n
    \n
  • 2-3 of boneless chicken breast or thighs, cooked and diced<\/li>\n
  • 1 cup cooked white or brown rice<\/li>\n
  • 1 medium sized yellow\/white onion, diced<\/li>\n
  • 4 to 6 carrots, diced<\/li>\n
  • 4 celery stalks, diced<\/li>\n
  • 1\/2 cup butter<\/li>\n
  • 8 cups chicken stock<\/li>\n
  • 3 heaping tablespoons all-purpose flour<\/li>\n
  • 5 rounded teaspoons Mild Curry Powder (You may also use Medium or Hot\u2026 it’s up to your personal taste)<\/li>\n
  • 2 apples, peeled, cored and diced<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 1\/4 teaspoon dried thyme<\/li>\n
  • 1\/2 teaspoon pepper<\/li>\n
  • 1 cup milk<\/li>\n<\/ul>\n

    Make sure you have all the ingredients! \u00a0Of course, check\u00a0your neighbor’s pantry in advance. \u00a0If they don’t have a certain\u00a0ingredient, make sure you place the item on their shopping list.<\/p>\n

    Directions<\/h3>\n
      \n
    1. Prepare your chicken. Slice 2-3 boneless chicken breasts, or boneless thighs into strips and saut\u00e9 in a pan. Cook thoroughly but don’t overcook. Remove from the pan and let cool, then dice the chicken into small bite-sized chunks. Place aside.<\/li>\n
    2. Prepare one cup of white or brown rice. Place aside.<\/li>\n
    3. Prepare your vegetables. Dice a medium sized white or yellow onion, 4 carrots and 4 celery stalks. Again, dice them into small bite-sized chunks.<\/li>\n
    4. In a stock\u00a0pot, place the vegetables, butter and about 2 cups of chicken stock. Bring to a boil and cook\u00a0until the vegetables are tender. \u00a0Be careful not to burn the vegetables.<\/li>\n
    5. Add the flour and the curry powder (stir often), then boil\u00a0for three more minutes.<\/li>\n
    6. Add the remaining chicken stock and reduce to a simmer on low for 30 minutes.<\/li>\n
    7. Begin to add the chicken, salt, pepper, thyme, rice and diced apple. Begin to simmer on low heat for another 30 minutes.<\/li>\n
    8. Add 1 cup of milk, stir and simmer on low for another 15 minutes.<\/li>\n
    9. Serve. \u00a0Watch the knees buckle.<\/li>\n<\/ol>\n

       <\/p>\n

      Based on:\u00a0http:\/\/www.foodnetwork.com\/recipes\/mulligatawny-soup-recipe2.html<\/a><\/p>\n