Settlement House Mulligatawny Soup

Recipe Ingredients

3 lbs	1362g / 48oz	Uncooked chicken
2		Tart apples - sliced
1/4 cup	15g / 0.5oz	Sliced onion
1/4 cup	27g / 1oz	Thinly-sliced celery
1/4 cup	27g / 1oz	Chopped peeled carrot
1 cup	62g / 2.2oz	Chopped peeled seeded tomatoes
1/2		Green pepper - finely chopped
1/4 cup	49g / 1.7oz	Butter
1 tablespoon	15ml	Flour
1 teaspoon	5ml	Curry powder
2		Whole cloves
1/8 teaspoon	0.6ml	Mace
1 teaspoon	5ml	Chopped parsley
1 teaspoon	5ml	Sugar - (optional)
4		Cold water
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large soup pot, brown the chicken, apples and vegetables in butter over high heat. Add the flour, curry powder, cloves, mace, parsley and sugar if desired. Cover with the cold water and stir to blend. Bring to a boil, reduce heat, and cook slowly, covered, until chicken is tender, 45 minutes to 1 hour.

Remove the chicken from the bones and cut the meat into small pieces. Strain soup and rub vegetables through a sieve. Add cut-up chicken to strained soup. Season with salt and pepper, and serve hot with boiled rice.

This recipe yields 10 to 12 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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