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Mulligatawny Soup
Mulligatawny Soup
From: sanchez@emx.cc.utexas.edu (Beatrice Sanchez)
Dat e: Tue, 26 Oct 93 13:00:57 -0500
(from _Betty Crocker's 40th Anniversary Cookbook_)
3
4
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2
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1b
c
tsp salt
broiler-fryer chicken, cut up
water
tsp curry powder
tsp lemon juice
/8 tsp ground cloves
/8 tsp ground mace
Tbl margarine or butter
medium onion, chopped (about 1/2 cup)
Tbl all-purpose flour
medium tomatoes, chopped
large all-purpose apple, coarsely chopped
medium carrot, thinly sliced
medium green bell pepper, cut into 1/2-inch pieces
Heat chicken, giblets (except liver), neck, water, salt, curry
powder, lemon juice, cloves and mace to boiling in Dutch oven;
reduce heat. Cover and simmer about 45 minutes or until juices
of chicken run clear.
Remove chicken from broth. Cool chicken about 10 minutes or just
until cool enough to handle. Remove skin and bones from chicken.
Cut chicken into bite-size pieces. Skim fat from broth. Add
enough water to broth, if necessary, to measure 4 cups.
Heat margarine in Dutch oven over medium heat. Cook onion in
margarine about 2 minutes; remove from heat. Stir in flour.
Gradually stir in broth. Add chicken, tomatoes and remaining
ingredients. Heat to boiling; reduce heat. Cover and simmer
about 10 minutes or until carrot is tender. Garnish with parsley
if desired. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 345 CALORIES
PER SERVING.
amyl
http://www.cs.cmu.edu/~mjw/recipes/soup/mulligawtawny-soup-2.html [12/17/1999 12:04:22 PM]
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