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Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue DiMiceli
Added: Thursday, January 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup finely chopped onion
1 1/2 teaspoons curry powder
2 tablespoons cooking oil or olive oil
1 tart apple, unpeeled but cored, chopped
1/4 cup chopped carrot
1/4 cup chopped celery
2 tablespoons chopped green pepper
3 tablespoons flour
4 cups chicken broth (or 4 chicken bouillon packets dissolved in 4 cups of hot water)
1 can (16 ounce) tomatoes undrained and chopped
1 tablespoon chopped parsley
2 teaspoons lemon juice
2 whole cloves
1/4 teaspoon salt
Dash of pepper
1 cup diced cooked chicken

Directions:
Directions:
In large pot, cook onion and curry powder in oil until tender
Stir in apple, carrot, celery, and green pepper
Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes
Sprinkle flour over vegetables and stir to mix well
Add broth, tomatoes, parsley, lemon juice, cloves, salt and pepper
Bring to a boil, then add chicken
Simmer for 30 minutes, stirring occasionally

Number Of Servings:
Number Of Servings:
6

 

 

 

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