Mulligatawny Soup III

If you like a less spicy Mulligatawny, this recipe is for you. You will need to have five cups of White Stock on hand (see White Stock recipe), as well as carrots, celery, green pepper, onion, chicken, chopped apple, and rice.

• 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

Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.

Step 3

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

Step 4

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

Step 5

Add rice and boiling white stock. Serve.