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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: 
35 Minutes

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Your rating: None
4.4
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1572 Calories from Fat 766

% Daily Value*

Total Fat 86 g131.8%

Saturated Fat 25.8 g128.8%

Trans Fat 0 g

Cholesterol 178.4 mg59.5%

Sodium 4631.2 mg193%

Total Carbohydrates 139 g46.3%

Dietary Fiber 16.1 g64.2%

Sugars 63 g

Protein 69 g138.7%

Vitamin A 302.7% Vitamin C 428.4%

Calcium 109.7% Iron 52.4%

*Based on a 2000 Calorie diet

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Mulligatawny Soup Recipe