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Elsah's Landing Restaurant Chicken Curry Soup

Source of Recipe

Friends


Recipe Introduction

when Helen Crafton and Dorothy Lindgren opened the restaurant in 1975 there was a line snaking down the sidewalk by 4:30 p.m...by the time they opened at 5 p.m. it seemed like every citizen in the tiny river town of Elsah was ordering soup , salad and dessert.., what's more they had no idea who ordered what. Nonetheless the customers/friends/neighbors were understanding...and when the shutters closed that night the venture was declared a success..by 1981 the repertoire included almost 60 soups, some seasonal, others weekly standards..this was one of the soups offered that night.. 4 cups water
1 frying chicken cut up
6 peppercorns
2 ribs celery
1 medium onion, cut up

combine all and simmer for 1 hour or until tender...cool and skin chicken and debone
cut meat into bite-size pieces and set aside
reserve and strain liquid for stock..

sauté in 1/4 cup of butter
1 medium onion, finely diced
1 cup finely diced carrots
over low heat for 5 minutes, add:

2 tsp curry powder, and sauté another 10 minutes,
add chicken stock and cook on medium heat for 5 minutes..
stir into stock 2 Tab cornstarch
mixed with 1/4 cup water

add 2 tsp. salt
1/4 tsp. sugar
cut up chicken

add 1 cup Carnation evaporated milk
or 1 cup light cream
heat but do not boil..
adjust seasonings to taste

garnish each serving with an apple slice..
serves 6 to 8