MULLIGATAWNY SOUP III

Mulligatawny Soup III image

This is a very old recipe from the 1930's. Do not substitute margarine for the butter.

Provided by Andrew Chinn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 16

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Ingredients

¼ cup butter
¼ cup sliced onion
¼ cup sliced carrots
¼ cup chopped celery
¼ cup chopped green bell pepper
1 apple - peeled, cored and sliced
1 cup chopped chicken breast meat
¼ cup all-purpose flour
1 teaspoon curry powder
¼ teaspoon chopped fresh mace
4 whole cloves
1 tablespoon chopped fresh parsley
1 cup stewed tomatoes
salt and pepper to taste
1 cup cooked white rice
5 cups beef stock

Steps:

Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
Add rice and boiling white stock. Serve.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 22.1 g, Cholesterol 42 mg, Fat 9.4 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 5.3 g, Sodium 256.5 mg, Sugar 7 g