MENU
 
 
  • Mom's Mulligatawny Soup

    1 vote
    Mom's Mulligatawny Soup
    Prep: 45 min Cook: 1 to 1 1/2 hours Servings: 4
    by anna d
    7 recipes
    >
    A meal in itself - make early in the morning Friday and treat yourself to an easy meal for Sunday night.

    Ingredients

    • 1 roasting chicken
    • 4 oz. butter
    • 1/4 cup celery, chopped coarsely
    • 1/4 cup onion, chopped coarsely
    • 1/4 cup carrot, chopped coarsely
    • 1/4 cup green pepper, chopped coarsely
    • 1 T. flour
    • 1 T. curry powder (to taste)
    • 6 cups chicken broth
    • 2 peeled, cored, sour apples, diced
    • 2 whole cloves
    • pinch of ground nutmeg or ground mace
    • 1 T. finely chopped fresh parsley
    • 1 T. sugar
    • 1/8 t. ground black pepper
    • 1 T. salt (to taste)
    • 1 cup chopped tomato pulp
    • 1 cup cooked long grain white rice

    Directions

    1. Brown chicken in butter. Add chopped vegetables and brown.
    2. Stir in flour and curry powder (mixed together first).
    3. Slowly add broth while stirring.
    4. Add remaining ingredients except rice.
    5. Cook until tender. Remove chicken from pot, remove skin and dice.
    6. Remove apple chunks and set aside with chicken.
    7. Strain rest of soup and mash vegetables through strainer. Discard cloves.
    8. Return all to pot and add rice; or serve over hot rice for main dish.

    Similar Recipes

    Leave a review or comment