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Mulligatawny Soup

The.Southerner's picture
Ingredients
  Onion 1 Medium, sliced
  Carrot 1 Medium, peeled and diced
  Celery stalk 1 , diced
  Cooked chicken pieces 1 Cup (16 tbs) (Bits)
  Tart apple 1 Medium, cored, pared and sliced 1/4 inch thick
  Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Curry powder 1 Teaspoon
  Mace 1 Dash
  Whole cloves 2
  Parsley sprigs 1
  Canned tomatoes 1 Cup (16 tbs)
  Chicken bouillon cubes 2
  Salt 1 Teaspoon
  Boiling water 2 Cup (32 tbs)
  Pepper 1 Dash
  Milk/Half and half 3 Cup (48 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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