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Mulligatawny Soup III

By: Andrew Chinn  
"This is a very old recipe from the 1930's. Do not substitute margarine for the butter."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 364 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup butter
  • 1/4 cup sliced onion
  • 1/4 cup sliced carrots
  • 1/4 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1 apple - peeled, cored and sliced
  • 1 cup chopped chicken breast meat
  • 1/4 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/4 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

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 231 | Total Fat: 9.4g | Cholesterol: 42mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2005 by MARIYA02 
Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I... MORE

 
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