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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mulligatawny Soup Recipe

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This recipe for Mulligatawny Soup is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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
Number Of Servings:
Number Of Servings:
6

 

 

 

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