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This recipe for MULLIGATAWNY SOUP, by , is from Clan Uisdean Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doug McCuistion


1 tablespoon Vegetable Oil
1 pound boneless, skinless chicken breasts, cooked and cut into -inch pieces
2 cups finely chopped carrots
2 stalks celery, thinly slices
1 cup chopped green bell pepper
cup finely chopped onion
3 cloves garlic, minced
cup all-purpose flour
1 to 2 teaspoon curry powder
teaspoon ground nutmeg
3 cups reduced-sodium chicken broth
1 cup milk
1 cup chopped seeded tomato
1 medium apple, peeled and sliced
cup uncooked converted rice
teaspoon salt
⅛ teaspoon black pepper

1. Heat oil in large saucepan over medium heat. Add chicken, carrots, bell pepper, celery, onion, and garlic; cook and stir 5 minutes. Sprinkle with flour, curry powder and nutmeg; cook and stir 1 to 2 minutes.

2. Stir in broth, milk, tomato, apple, rice, salt and pepper; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 20 minutes or until rice is tender.

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