Ron’s Mum Mully Soup
2 Onions chopped finely
6 cloves of garlic crushed
2 tsp both of Turmeric and of ginger
1 litre of water or stock ( you may used bought)
1/3 of a cooked chicken ( no bones or skin please, you can use those to make your stock)
1 tin condensed cream of chicken soup
2oz creamed coconut 1 lemon cut into wedges
Fry the onion in a little butter or ghee until translucent , add the spices, add the stock along with the chicken. Bring to the boil and add the can of soup, mix well. Add the creamed coconut and stir well to mix. Test for taste and adjust seasoning ( salt and pepper) serve with a wedge of lemon.
Alternative Mulligatawny Soup.
2 onions chopped , 4 cloves of garlic chopped, 3 carrots, chopped, 3 sticks celery chopped, one medium size potato or sweet potato peeled and chopped.
1/3 cooked chicken cut into pieces
1-2 tablespoons curry Powder
1 cup of long grain rice
1 1/2 litres of chicken stock
1 tablespoon tomato purée, 2 oz ground almonds, 4 oz plain yoghurt
Some sour cream and fresh coriander to garnish.
Melt some butter or ghee and add the vegetables and stir fry for a few moments. Add the curry powder, mix well and cook for 3 mins. Add the stock , the tomato purée , and the rice. Cook for 15 mins or so until the rice is really soft, add the chicken, and warm through, add the yoghurt and using preferably a stick blender, purée the soup, it does not have to be super smooth. Adjust the seasoning to taste and if too thick, add some boiling water to obtain the required consistency . Serve garnished with a small scoop of sour cream and fresh coriander. Enjoy!