Best Mulligatawny Soup

This is a very old recipe from the 1930's that makes Mulligatawny with white stock, bell pepper, tomatoes, chicken, apple, rice, and warm spices.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 231 Calories

Ingredients

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

Recipe Instructions

Step 1

Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.

Step 2

Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.

Step 3

Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.

Step 4

Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.

Step 5

Add cooked rice and boiling stock. Serve.