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Mulligatawny Soup III
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Mild and tasty Mulligatawny soup made with chicken, vegetables, apple, and rice in a flavorful white stock.
Ingredients:
  • 0.25 cup butter
  • 0.25 cup sliced onion
  • 0.25 cup sliced carrots
  • 0.25 cup chopped celery
  • 0.25 cup chopped green bell pepper
  • 1 apple - peeled, cored and sliced
  • 1 cup chopped chicken breast meat
  • 0.25 cup all-purpose flour
  • 1 teaspoon curry powder
  • 0.25 teaspoon chopped fresh mace
  • 4 whole cloves
  • 1 tablespoon chopped fresh parsley
  • 1 cup stewed tomatoes
  • salt and pepper to taste
  • 1 cup cooked white rice
  • 5 cups beef stock
Instructions:
  • In a large saucepan, melt butter then add onion, carrot, celery, pepper, apple, and chicken. Saute until golden brown.
  • Mix in the flour, aromatic curry powder, fragrant mace, spicy cloves, fresh parsley, and juicy tomatoes. Cover and let it simmer for 1 1/2 hours to develop rich flavors.
  • Remove the chicken from the pot and set it aside. Strain the vegetables from the broth and return the chicken to the pot.
  • Puree the vegetables in a food mill, then add the mixture back to the soup and season with salt and pepper to taste.
  • Combine rice with flavorful boiling white stock before serving.

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