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Mulligatawny Soup Recipe

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

Contributor:  
Contributor:  
Leslie McGuire
Added: Monday, February 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp butter
4-5 apples - cubed (Red Delicious)
3-4 carrots -sliced
1 large green pepper - cut in small pieces
1 large onion - chopped

4 cups water
1 large can of chopped up tomatoes
1 small can tomato paste
2 tsp curry powder (essential ingredient)
salt and pepper
5-6 chicken bouillon cubes
4-5 boneless and skinless chicken breasts

Directions:
Directions:
Sautee the apples, carrots, green pepper and onion in butter.
Add everything else.
Cook for about 2 hrs on low/medium heat.
Take out the chicken breasts and tear them into pieces (they shred easily with a fork) and replace them in the soup.
Optional: add about a cup of alphabet pasta as a starch. Let it cook another 20 minutes after adding this ingredient.

Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
not much prep time
Personal Notes:
Personal Notes:
Yummy, yummy, yummy.

 

 

 

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