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Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lbs. chicken pieces
4 cups chicken stock
1 onion, chopped
1 carrot
1 stalk celery
2 Tbs butter
2 onions, finely chopped
2 green apples
3 Tbs flour
1 Tbs curry powder
1 bayleaf
¼ tsp allspice
5 Tbs cream
Directions:
Directions:
Place chicken pieces in a heavy saucepan. Add stock, onion, carrot and celery. Cover and simmer for one hour. Remove chicken piees. Discard skin and bones. Cut chicken meat into small pieces. Strain stock. Chill for four hours then remove fat from surface. Melt butter in a saucepan. Saute onions and apples together for three minutes. Stir in flour and curry powder. Cook for one minute. Add stock, bay leaf and allspice. Cover and simmer 15 minugtes. Stir in chicken and cream. Continue cooking for five minutes until chicken is hot.

 

 

 

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