Mulligatawny Soup - 01

Recipe Ingredients

		Part One
1/2		Chicken stock
3 1/2 lbs	1589g / 56oz	Chicken or
4		Boneless chicken breasts or leg quarters
1/2		White pepper
1/2 teaspoon	2.5ml	Dry hot mustard
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground mace
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Powdered garlic
1/4 teaspoon	1.3ml	Ground cloves
1 1/2 tablespoons	22ml	Curry powder
		Part Three
2 teaspoons	10ml	Cooking oil
2 cups	125g / 4.4oz	Chopped onion
2 cups	220g / 7.8oz	Chopped celery
1 1/2 cups	165g / 5.8oz	Diced carrots
1 1/2 cups	219g / 7.7oz	Diced green pepper
		Part Four
4 cups	250g / 8.8oz	Chopped canned tomatoes
1/3 cup	78ml	Applesauce
2 oz	56g	Dried parsley
		Roux
6 tablespoons	90ml	Flour very lightly browned - in 2 oz. Butter

Recipe Instructions

Bring stock to a boil, add chicken, and cook til done.

Take chicken out of stock, and refrigerate stock then skim off fat. When chicken has cooled, remove skin and bone if necessary, and chop into bite sized chunks.

After skimming fat off stock, reheat to simmer, and add ingredients from Part Two.

Saute vegetables in Part Three about 3 minutes each. Add sauteed vegetables and chicken to stock, plus the ingredients from Part Four.

Bring to a boil, stirring frequently. If desired, mix in Roux to thicken.

Source:
Femina Magazine

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