"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mulligatawny Soup Recipe

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

Serena Danielson
Added: Wednesday, January 17, 2007


1 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
tsp allspice
5 Tbs cream

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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