This is Matthew’s favorite soup that I make, and I think that perhaps it is my favorite soup as well. I made it last night for dinner, and we were all so hungry and ready to eat that I didn’t dare postpone eating so that I could take a proper picture, so this is the one that I got, sloppy bowl edges and all.

You can’t really tell from the picture, but the soup is ladled over a mound of cooked white rice – this really is the ultimate comfort food. It’s a mild curry; it’s a chicken soup; it’s a stew. I got this recipe from Marion Cunningham’s “Lost Recipes” cookbook. If you don’t have any of her cookbooks, you really should have at least one. And this one is full of sweet stories and anecdotes.

A gift from my sister-in-law, Jeni,

I tweaked a few things. In fact, I make it differently every time, depending on what I have on hand. This time was sublime, so I had to write about it.

Mulligatawny Soup

(Recipe from Marion Cunningham’s Lost Recipes)

• 4 Tbsp unsalted butter
• 1 onion, diced
• 1 carrot, peeled and diced
• 2 ribs celery with leaves, diced
• 1 red bell pepper, seeded and diced
• 1 apple, peeled and grated
• 1/3 cup all-purpose flour
• 1 Tbsp curry powder
• 1/2 tsp ground nutmeg
• 6 cups chicken broth (I make my own)
• 1 cup chopped peeled tomatoes (canned is fine)
• large pinch ground cloves
• 2 cups cooked chicken, torn into bite size pieces
• salt and black pepper to taste
• 3 to 4 cups cooked white rice

Melt 2 Tablespoons butter in a large dutch oven over medium-low heat. Add chopped onion, carrot, celery, bell pepper, and apple. I like to use honeycrisp apple.

Ignore the chips on the edge of the bowl – it is very old but well loved!

I love my box grater and have no idea how I lived without it for so long.

Simmer veggies and apple, stirring frequently, for about 15 minutes. Add the other 2 Tablespoons of butter and stir in. Mix in the flour, curry powder, and nutmeg, and cook, stirring occasionally, over low heat for about 5 minutes. Stir in the broth, tomatoes, cloves, salt and pepper. Simmer for about a half hour, (partially covered if you like). Add the chicken and simmer a few minutes more. Ladle the soup over mounds of white rice. I must tell you this: this soup is divine. The apple that is cooked down imparts such an incredible flavor; there’s nothing quite like it. It is the perfect fall soup.

This is a picture of leftovers… still just as good!

Mulligatawny Soup

(Recipe from Marion Cunningham’s Lost Recipes)

• 4 Tbsp unsalted butter
• 1 onion, diced
• 1 carrot, peeled and diced
• 2 ribs celery with leaves, diced
• 1 red bell pepper, seeded and diced
• 1 apple, peeled and grated
• 1/3 cup all-purpose flour
• 1 Tbsp curry powder
• 1/2 tsp ground nutmeg
• 6 cups chicken broth (I make my own)
• 1 cup chopped peeled tomatoes (canned is fine)
• large pinch ground cloves
• 2 cups cooked chicken, torn into bite size pieces
• salt and black pepper to taste
• 3 to 4 cups cooked white rice

Melt 2 Tablespoons butter in a large dutch oven over medium-low heat. Add chopped onion, carrot, celery, bell pepper, and apple. I like to use honeycrisp apple.

Simmer veggies and apple, stirring frequently, for about 15 minutes. Add the other 2 Tablespoons of butter and stir in. Mix in the flour, curry powder, and nutmeg, and cook, stirring occasionally, over low heat for about 5 minutes. Stir in the broth, tomatoes, cloves, salt and pepper. Simmer for about a half hour, (partially covered if you like). Add the chicken and simmer a few minutes more.

Ladle the soup over mounds of white rice.