Mulligatawny Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Carrots3 Medium, pared and sliced
 Celery stalks2 , sliced
 Basic chicken stock6 Cup (96 tbs)
 Diced cooked chicken3 Cup (48 tbs)
 Onion1 Large, chopped
 Butter/Margarine1⁄4 Cup (4 tbs) (1/2 Stick)
 Apple1 , pared, quartered, cored and chopped
 Curry powder5 Teaspoon
 Salt1 Teaspoon
 All purpose flour1⁄4 Cup (4 tbs)
 Lemon juice1 Tablespoon
 Hot cooked rice2 Cup (32 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Lemon slices6

Nutrition Facts

Serving size: Complete recipe

Calories 2786 Calories from Fat 806

% Daily Value*

Total Fat 91 g140%

Saturated Fat 40.3 g201.7%

Trans Fat 0 g

Cholesterol 668.1 mg

Sodium 4781 mg199.2%

Total Carbohydrates 277 g92.4%

Dietary Fiber 27.9 g111.5%

Sugars 62.9 g

Protein 213 g426.6%

Vitamin A 674.7% Vitamin C 190.4%

Calcium 49% Iron 146.8%

*Based on a 2000 Calorie diet

Directions

1. Cook carrots and celery in 1 cup of the Basic Chicken Stock in a medium-size saucepan 20 minutes, or until tender. Add chicken; heat just until hot; cover, keep warm.
2. Saute onion until soft in butter or margarine in Dutch oven; stir in apple, curry powder and salt; saute 5 minutes longer, or until apple is soft; add flour. Gradually stir in remaining Basic Chicken Stock; bring to boiling, stirring constantly; reduce heat; cover; simmer 15 minutes.
3. Add vegetables and chicken with the stock they were cooked in; bring just to boiling. Stir in lemon juice.
4. Ladle into soup plates or bowls. Pass hot cooked rice, chopped parsley and lemon slices, if you wish, for each to add his own garnish. Good with crusty French bread.
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