Mulligatawny Soup Recipe
Ingredients
1 broiler-fryer chicken (2 1/2 to 3 pounds), cut in pieces
1 package soup greens
1 onion, peeled and quartered
1 teaspoon salt
1 bay leaf
1 cup water
5 thick slices lean bacon, diced
4 tomatoes, peeled and chopped
1/3 cup flour
2 teaspoons curry powder
Cayenne pepper
1/2 cup half and half
Directions
Put chicken, soup greens, onion, salt, bay leaf, and water into an electric cooker.
Cover and cook on Low 4 hours.
Remove chicken from cooker and set aside.
Strain broth and reserve 1 cup.
Pour remaining broth into cooker.
Fry bacon in a skillet until lightly browned.
Add chopped tomato and cook 2 minutes.
Stir in flour and curry powder.
Add reserved chicken broth gradually, stirring constantly until mixture comes to boiling.
Add to broth in cooker.
Remove chicken meat from skin and bones and cut in strips.
Add to cooker; stir.
Cover and cook on High 2 hours.
Add cayenne and half-and-half to cooker; mix well.
Cover and cook on Low 4 hours.
Remove chicken from cooker and set aside.
Strain broth and reserve 1 cup.
Pour remaining broth into cooker.
Fry bacon in a skillet until lightly browned.
Add chopped tomato and cook 2 minutes.
Stir in flour and curry powder.
Add reserved chicken broth gradually, stirring constantly until mixture comes to boiling.
Add to broth in cooker.
Remove chicken meat from skin and bones and cut in strips.
Add to cooker; stir.
Cover and cook on High 2 hours.
Add cayenne and half-and-half to cooker; mix well.
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