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Minnesota Mulligatawny Soup




Source of Recipe


Byerleys


List of Ingredients




2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup matchstick carrots
1/2 cup chopped green pepper
1 medium Haralson apple, chopped
1 (32 ounce) can chicken broth, divided
1/4 cup flour
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon cracked black pepper
1 cup cooked medium egg noodles
3 cups cooked diced chicken
dash cayenne pepper


Recipe



In Dutch oven, heat butter over medium-high heat. Saute onion, celery, carrots, green pepper and apple (1-2 minutes). Combine 1/2 cup chicken broth and flour, blend until smooth; stir into vegetables. Add tomatoes, salt, curry powder, pepper and remaining chicken broth. Bring to a boil; reduce heat to medium-low, simmer about 45 minutes. Stir noodles and chicken into soup; simmer an additional 5 minutes or until heated through.
Amount: 6 (1 1/2 cup) servings.