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Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shawn Bennett
Added: Monday, February 19, 2007


2 T butter
1/2 c fine chopped onion
1 small garlic clove
2 T flour
1 T curry powder
1 pint of half and half
1 qt of chicken stock
1 apple peeled and chopped
salt and pepper to taste

Melt butter in the pan you're going to make the soup in. Add onion and garlic and cook over low heat until onion is soft. Remove the garlic and add the flour and curry powder and cook two minutes. Add half and half and chicken stock, stir till smooth and heat to serving temp. Season with salt and pepper. Add the chopped apple just before serving.

You can cook this the day before and just warm it up when you're ready to serve.

A loaf of good French bread and a stick of fresh butter really goes well with this soup.




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