"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Sue DiMiceli
Added: Thursday, January 15, 2009


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

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

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