Mulligatawny Soup Iii
The secret of the taste lies in the prolonged hours of marination.
Recipe Summary Mulligatawny Soup Iii
This is a very old recipe from the 1930's. Do not substitute margarine for the butter.
Ingredients | Best Chicken Recipes Indian¼ cup butter¼ cup sliced onion¼ cup sliced carrots¼ cup chopped celery¼ cup chopped green bell pepper1 apple - peeled, cored and sliced1 cup chopped chicken breast meat¼ cup all-purpose flour1 teaspoon curry powder¼ teaspoon chopped fresh mace4 whole cloves1 tablespoon chopped fresh parsley1 cup stewed tomatoessalt and pepper to taste1 cup cooked white rice5 cups beef stockDirectionsMelt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.Add rice and boiling white stock. Serve.Info | Best Chicken Recipes IndianServings:
6
Yield:
6 servings
TAG : Mulligatawny Soup IiiSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
