Name: Mulligatawny Soup III recipe
Ingredients: ¼ cup butter;¼ cup sliced onion;¼ cup sliced carrots;¼ cup chopped celery;¼ cup chopped green bell pepper;1 apple - peeled, cored and sliced;1 cup chopped chicken breast meat;¼ cup all-purpose flour;1 teaspoon curry powder;¼ 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

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Ingredients

¼ cup butter ¼ cup sliced onion ¼ cup sliced carrots ¼ cup chopped celery ¼ cup chopped green bell pepper 1 apple - peeled, cored and sliced 1 cup chopped chicken breast meat ¼ cup all-purpose flour 1 teaspoon curry powder ¼ 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

Nutrition Info

230.8 calories carbohydrate: 22.1 g cholesterol: 42 mg fat: 9.4 g fiber: 2.4 g protein: 14.1 g saturatedFat: 5.3 g servingSize: - sodium: 256.5 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

6 servings

Recipe Note

This is a very old recipe from the 1930's. Do not substitute margarine for the butter.

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