East Indian Soup


Serves: 6
Total Calories: 439

Ingredients

1 cup onion chopped
1/2 cup green bell pepper chopped
2 teaspoons garlic minced
1 tablespoon vegetable oil
1 cup long grain rice uncooked
3 cups chicken broth or bouillon
2 cups chicken cubed cooked
1/4 pound mushrooms sliced (about 1 1/2 cups)
1 (10 1/2-ounce) can tomato soup condensed
3/4 cup water
2 1/2 teaspoons curry powder
1 teaspoon salt

Directions:

In a large skillet over medium heat, sauté onion, green pepper, and garlic in oil 3 minutes. Add rice. Cook and stir 5 minutes or until rice is clear and golden.

Add chicken broth, chicken, mushrooms, tomato soup, water, curry powder, and salt. Bring to a boil and boil 5 minutes. Reduce heat to low, cover, and simmer 20 to 30 minutes or until rice is tender.

Nutritional Facts:

Serves: 6
Total Calories: 439
Calories from Fat: 43

This East Indian Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.


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