Mulligatawny Recipe
Ingredients
| Onion | 1 , chopped | |
| Stalk celery | 1 , chopped | |
| 2 tablespoons low-sodium corn oil margarine | ||
| Flour | 1 1/2 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| 3 cups low-sodium chicken bouillon | ||
| Tomatoes | 1 Can (10oz), undrained | |
| Carrot | 1 , sliced | |
| Green pepper | 1/2 , chopped | |
| 1 apple, peeled, cored, and chopped | ||
| Cooked chicken | 1 Cup (16 tbs), chopped | |
| Pepper | 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Skim milk | 1/2 Cup (16 tbs) | |
Directions
1. Saute onion and celery in margarine.
2. Blend in flour and curry powder. Stir in bouillon until slightly thickened.
3. Add remaining ingredients except milk and simmer 30 minutes.
4. Add milk and heat through but do not boil.
2. Blend in flour and curry powder. Stir in bouillon until slightly thickened.
3. Add remaining ingredients except milk and simmer 30 minutes.
4. Add milk and heat through but do not boil.
Chef
