Mulligatawny Soup ( Chicken ) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Although this soup sounds a little different, it is really, really good. Most of the time there are no leftovers. Ingredients:
2 tablespoons chicken fat (or butter with chicken bouillon) |
2 tablespoons onions, chopped |
1/4 cup carrot, sliced |
1/4 cup celery, sliced |
1 teaspoon green pepper, diced |
1 large apple, cubed |
1/2 cup chicken broth |
1/4 cup all-purpose flour |
3/4 cup canned tomato, cut up with juice |
1/4 teaspoon salt |
1 dash pepper |
1/4 teaspoon curry powder |
3 1/2 cups chicken broth |
1 cup cooked chicken, cubed |
Directions:
1. Melt chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples.
2. Simmer 10-15 minutes or until vegetables are tender but not brown.
3. Combine 1/2 C chicken broth with the flour and mix well.
4. Add to vegetables, stirring constantly to blend.
5. Add tomatoes, salt, pepper, curry powder and 3 1/2 C chicken broth.
6. Blend; heat to boiling; reduce heat and simmer one hour.
7. Add cubed, cooked chicken and simmer 5-10 minutes longer.
8. Serve at once.
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