Mulligatawny Soup Recipe
Ingredients
| Fryer chicken | 4 Pound | |
| Water | 1 Quart | |
| Salt | 1 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Mace | 1/8 Teaspoon | |
| Cloves | 1/8 Teaspoon | |
| Parsley bunch | 1 Small | |
| Onion | 1 Medium, sliced | |
| Carrot | 1 Medium, sliced | |
| Stalk celery | 1 , sliced | |
| Green pepper | 1 , diced | |
| Apple | 1 Medium, sliced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Regular | 1/3 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) |
Directions
In large saucepan, combine chicken, water, and next 5 seasonings; cover and simmer 45 min., or until chicken is tender.
Remove chicken from broth.
Measure broth; if necessary, add water to make 1 qt.
Remove bones and skin from chicken and cut meat into pieces.
In large saucepan, cook and stir onion, carrot, celery, green pepper, and apple in butter until tender.
Remove from heat; stir in flour.
Gradually stir in broth and tomatoes.
Add chicken.
Heat to boiling, stirring constantly.
Boil 1 min.
Cover and simmer 1 hr.
Remove chicken from broth.
Measure broth; if necessary, add water to make 1 qt.
Remove bones and skin from chicken and cut meat into pieces.
In large saucepan, cook and stir onion, carrot, celery, green pepper, and apple in butter until tender.
Remove from heat; stir in flour.
Gradually stir in broth and tomatoes.
Add chicken.
Heat to boiling, stirring constantly.
Boil 1 min.
Cover and simmer 1 hr.
Chef
