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    Mulligatawny Soup


    Source of Recipe


    Esther Nafziger

    List of Ingredients




    1 medium tart apple, peeled and diced
    1/4 cup each chopped carrot, celery & onion
    1/4 cup butter or margarine
    1/3 cup all purpose flour
    1 teaspoon curry powder
    1/2 teaspoon sugar
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1/8 teaspoon ground mace
    6 cups chicken OR turkey broth
    1 cup cooked cubed chicken OR turkey
    1 medium tomato, peeled, seeded, chopped
    1/2 cup chopped green pepper
    2 whole cloves
    1 tablespoon minced fresh parsley
    1 cup cooked rice

    Recipe



    In a Dutch oven or soup kettle, saute apple, carrot, celery and onion in butter for 5 minutes or until tender. Add flur, curry, sugar, salt, pepper and mace; stir until smooth. Gradually add broth. Bring to a boil; boil for 2 minutes, stirring constantly. Add chicken, tomato,, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; simmer for 5 minutes or until heated through. Remove cloves before serving. Yield: 6-8 servings (about 2 quarts).

 

 

 

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