Mulligatawny Soup Recipe
Ingredients
| Onion | 1 Medium, sliced | |
| Carrot | 1 Medium, peeled | |
| Stalk celery | 1 , diced | |
| 1 cup cooked chicken bits | ||
| 1 medium tart apple, cored, pared, and sliced 1/4 inch thick | ||
| Margarine | 1/4 Cup (16 tbs) | |
| Flour | 1/3 Cup (16 tbs) | |
| Curry powder | 1 Teaspoon | |
| Dash of mace | ||
| Whole Cloves | 2 | |
| Parsley sprigs | 1 | |
| Canned tomatoes | 1 Cup (16 tbs) | |
| Chicken bouillon cubes | 2 | |
| Salt | 1 Teaspoon | |
| Boiling water | 2 Cup (16 tbs) | |
| Pepper | 1 Dash | |
| Milk | 3 Cup (16 tbs) | |
Directions
Saute onions, carrots, celery, chicken, and apple in margarine in deep kettle or Dutch oven, stirring frequently, until onion is tender.
Stir in remaining ingredients, except milk or half-and-half.
Simmer covered, 1/2 hour or until tender.
Just before serving add milk or half-and-half; heat thoroughly, but do not boil.
May be made with skim milk and diet margarine.
Stir in remaining ingredients, except milk or half-and-half.
Simmer covered, 1/2 hour or until tender.
Just before serving add milk or half-and-half; heat thoroughly, but do not boil.
May be made with skim milk and diet margarine.
Chef
