"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Soup - Mulligatwany Soup Recipe

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This recipe for Soup - Mulligatwany Soup, by , is from Fun Family Recipes From The Ages, 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!

Judie Reimer Ross


4 large Chicken Breasts (cut up and skin off)
5 Slices of Bacon
4 Tomatoes (Peeled and Chunked)
1 small onion (quartered)
2 celery sticks
2 medium carrots
1/2 & 1/2 (1/2 Quart) or 1 pint (yep! this was how it was read)
2 chicken bouillon cubes
2 cups of Tomato Juice
1 Bay Leaf1 to 2 teaspoons of Cayenne Powder (To Taste)
1/3 cup of flour
1 Teaspoon of Salt
1/4 teaspoon of Tarragon
1/4 teaspoon of Thyme
2 cups of water
2 teaspoons of Curry Powder

1. Fry bacon in pan to golden brown
2. Leave fat in and add the Water, Tomato Juice, Veggies, Chicken and the Spices
3. Cook the above ingredients for 2 hours on medium high
4. Reduce heat, add flour, 1/2 &1/2 and cook for about 30 minutes. You do not want this mixture to boil.
5. If the mixture is too thick add water or if too thin cook longer

Personal Notes:
Personal Notes:
This is all that is on this recipe. I am not sure what the 1/2 & 1/2 means but I do know this - the card was typed so my guess is it came from Grandma Reimer to Mom. I would also guess is the 1/2 has to do with water.




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