Auntie Bea made a batch of this wonderful soup and sent it over for us in September of 2015, when we were hard at work getting our flip house (affectionately known as “Mel”) ready to put on the market. Let’s not forget how amazing she is – still going strong at 85 (she’ll be 86 in Janauary), cooking up a storm and busily going off to her cooking classes (4 different classes this fall alone – including one just this past Saturday!). She is such an inspiration – one of the coolest 85 year olds you’ll ever meet. Wish it had been that way for my mom, her good “buddy”. Anyway, I digress…. When she wrote out the recipe for me a few weeks later, I was very surprised to see that this is actually a recipe for a soup mix (you know, the “homemade gifts from your kitchen”/ gifts-in-a-jar type deal. It makes an amazing soup – a little surprising for one of these mix-type deals.
Notes: Next time I would cut down on the amount of raisins just a bit – they ended up adding just a little too much sweetness for my liking. When Auntie Bea makes it I think she doesn’t use as many as the recipe calls for. Also, I didn’t have Paprika, so left it out, and it was an awesome soup anyway. Chris raved and raved about it. He got on the phone to Auntie Bea within just minutes of trying his first bowl and told her I had just made it and it was awesome, and thanked her for passing on the recipe 🙂 She was thrilled 🙂
2 c shredded cooked chicken (or cooked and peeled shrimp)
2 c uncooked instant rice or 1 c hulled barley
1/2 c raisins
1/3 chopped walnuts
1 large fresh onion, chopped and sauted
2 tbsp salt (I would omit and use sea salt to salt to taste individual portions)
1 tbsp curry powder
1tbsp sugar (I would use splenda or other sugar substitute)
2 tsp paprika
1.5 tsp dried dill or 3 tbsp fresh dill, chopped
1 tsp dry mustard
1 tsp ground coriander
1tsp garlic powder
1/2 tsp ground cardamon
3 litres chicken broth
To make the mix, simply combine all the ingredients except the chicken and broth.
To make the soup using the mix, bring broth to boil in large pot. Add soup mix ingredients. Cover and reduce heat to medium. Simmer 25 minutes or til rice is tender, stirring occasionally. Stir in 2 cups shredded chicken (or you could substitute cooked and peeled shrimp). Cook til heated through.
Auntie Bea said she got this recipe from the book Christmas Gifts of Good Taste by Leisure Arts, Little Rock, AK, (C) 1991
After making this for us the first time in September 2015, Auntie Bea made it again for us in July or August 2016 and it was just as awesome. What’s even more awesome is that she had made almost a full recovery and was back to cooking after having been hit by a car at the end of Novemeber 2015, and hospitalized til mid march. But she is like the energizer bunny, and after surgery and lots of physio, by June she was out and about with a walker and going up and down stairs. But August she was able to walk very well without the walker, but still needs home care and uses the walker when outdoors 🙂
Photo credit: The photo is from a different curry soup recipe which could also be interesting to try some time. http://www.lifesambrosia.com/2010/09/coconut-curry-soup-recipe.html