Best Mulligatawny Soup
Description
This is a very old recipe from the 1930's that makes Mulligatawny with white stock, bell pepper, tomatoes, chicken, apple, rice, and warm spices.
Ingredients
•
1/4 cup butter
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1/4 cup sliced onion
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1/4 cup sliced carrots
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1/4 cup chopped celery
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1/4 cup chopped green bell pepper
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1 apple - peeled, cored and sliced
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1 cup chopped chicken breast meat
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1/4 cup all-purpose flour
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1 teaspoon curry powder
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1/4 teaspoon chopped fresh mace
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4 whole cloves
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1 tablespoon chopped fresh parsley
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1 cup stewed tomatoes
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salt and pepper to taste
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1 cup cooked white rice
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5 cups beef stock
Directions
1
Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2
Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
3
Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4
Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5
Add cooked rice and boiling stock. Serve.