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Mulligatawny Soup Recipe

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

Paul Lautermilch
Added: Friday, January 30, 2009


3-4 lb chicken pieces
1/4 lb butter
1 C chopped carrots
1 C chopped green pepper
3 tart cooking apples
1 1/2 T flour
2 tsp curry powder
2 qts chicken broth
2 cloves, whole
2 pinches ground mace
1 T chopped parsley
1 T sugar
4 shakes white pepper
1 1/2 tsp salt
4 C cooked white rice

Stir chicken pieces in melted butter until nicely browned.
Add vegetables and apples and cook, stirring until mixture is golden.
Sprinkle in flour and curry powder.
Stir in broth, a little at a time.
Season with all remaining ingredients.
Bring to a boil, then simmer gently, covered, until chicken is tender, about 45 minutes.
Remove chicken from soup, and when cool, remove meat from bones and skin and chop into small pieces.
Force the soup and vegetables through a strainer.
Heat soup with chicken pieces.
To serve, place a serving of hot steamed rice in each bowl and pour soup around the rice.

Number Of Servings:
Number Of Servings:
Serves 6-8
Personal Notes:
Personal Notes:
Rather than forcing the soup through a strainer, I use a small electric beater to break up the veggie/apple pieces. I have also used a blender but this tends too liquefy the mixture.




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