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Mulligatawny Soup

chef.brandon's picture
Ingredients
  Butter 3 Tablespoon
  Chopped carrots 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Apple 1 Small, peeled, cored and sliced
  Whole chicken breast 1 , diced (Use Raw)
  Flour 1⁄3 Cup (5.33 tbs)
  Whole cloves 2
  Curry powder 1 Teaspoon (Use More Or Less, According To Taste)
  Bouillon/Stock 5 Cup (80 tbs)
  Canned tomatoes 1 Cup (16 tbs)
  Salt To Taste (To Flavor)
  Pepper To Taste (To Flavor)
Directions

MAKING
1. Prepare the vegetables and apples by washing, paring and chopping them.
2. In a pan saute them in fat along with diced chicken until brown.
3. Add flour and seasoning and blend.
4. Adding stock and tomatoes slowly stirring simmer for 1 hour.

SERVING
5. Adjust seasoning and serve with rice or add rice to soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

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4.11579
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 164 Calories from Fat 67

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 32.8 mg10.9%

Sodium 1147.7 mg47.8%

Total Carbohydrates 16 g5.2%

Dietary Fiber 4.9 g19.4%

Sugars 2.6 g

Protein 10 g19.6%

Vitamin A 34.5% Vitamin C 13%

Calcium 3.3% Iron 7.8%

*Based on a 2000 Calorie diet

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Mulligatawny Soup Recipe