Mulligatawny soup

Mulligatawny soup

Ingredients/Components

• flour - 1/3 c
• butter - 1/4 c
• cloves - 2 item
• diced onion - 1/4 c
• curry powder - 1 tsp
• diced celery - 1/4 c
• chicken stock - 5 c
• green pepper, chopped fine - 1 item
• diced carrot - 1/4 c
• apple, chopped - 1 item
• salt and pepper as needed - 1 item
• sprig parsley - 1 item
• nutmeg or mace - 1/2 tsp
• diced raw chicken - 1 c
• tomatoes, canned or chopped - 1 c

How to make mulligatawny soup:

Put first 7 ingredients in a deep pan and cook slowly until brown. Stir in 1/3 cup flour. Add remaining ingredients and simmer 1 hour. I usually serve as is, but if desired, strain, reserving the liquid. Pick out the bits of chicken and set aside. Rub the vegetables through a sieve. Add the chicken and pureed vegetables to the soup. Heat and adjust seasonings.

Leftover cooked chicken or turkey can be used to make this.

Recipe categories: Soups & stews, Chicken, Main dish.