MULLIGATAWNY SOUP

Mulligatawny Soup image

One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 16

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Ingredients

1 medium tart apple, peeled and diced
1/4 cup each chopped carrot, celery and onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground mace
6 cups chicken or turkey broth
1 cup cubed cooked chicken or turkey
1 medium tomato, peeled, seeded and chopped
1/2 cup chopped green pepper
2 whole cloves
1 tablespoon minced fresh parsley
1 cup cooked rice

Steps:

In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth. , Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

Nutrition Facts : Calories 160 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 925mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

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