"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, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Gardam
Added: Monday, May 11, 2009


3 chicken breasts
2 tbsp vegetable oil
4 carrots (sliced diagonally)
2 onions (chopped)
2 stalks celery (chopped)
2 apples (chopped) (Granny Smith are best)
2 tbsp curry powder
pinch cayenne pepper
6 c. chicken stock
1 c. light cream
1 c. cooked rice
1/4 c. fresh cilantro or parsley (chopped)

In large saucepan heat oil over medium heat, brown chicken both sides. Remove chicken and set aside. In remaining oil, add carrots, onions, celery, apples, curry powder and cayenne. Cook, stirring over medium high heat until coated with oil. Reduce heat to low, cover and cook, stirring often, for 10 minutes. Gradually stir in stock. Return chicken to pot and bring to a boil. Reduce heat to simmer, cover and simmer for 1 hour or until chicken is tender, stirring occasionally. Remove chicken, cut meat into bite-sized pieces, and return to soup.
Soup cam be prepared ahead to this point, and refrigerated overnight. Stir cream into soup and season with salt and pepper. Heat gently over low heat but do not boil. Place a large spoonful of rice and some cilantro or parsley in each bowl, and ladle in soup. Enjoy!




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