Easy Mulligatawny Soup
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Apples||2 Small, chopped to make 1 cup|
|Carrots||2 Medium, chopped to make 1 cup|
|Water||1 Cup (16 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs) (1 Stalk)|
|Long grain rice||1⁄3 Cup (5.33 tbs), uncooked|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||1 Tablespoon|
|Curry powder||1 1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Ground mace/Nutmeg||1⁄8 Teaspoon|
|Chopped cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
In a large saucepan combine chicken broth, apples, carrots, water, undrained tomatoes, celery, uncooked rice, onion, raisins, parsley, curry powder, lemon juice, pepper, and mace or nutmeg.
Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or until rice is tender.
Stir in the chopped chicken or turkey; heat through.