This is a very old recipe from the 1930’s. You will need to have five cups of hot stock on hand, as well as carrots, celery, green pepper, onion, chicken, chopped apple, and rice.
Best Mulligatawny Soup
This is a very old recipe from the 1930's. You will need to have five cups of hot stock on hand, as well as carrots, celery, green pepper, onion, chicken, chopped apple, and rice.
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 boiling hot beef stock
Instructions
- 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 over low heat 1 ½ 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 cooked rice and boiling stock. Serve.
Notes
Cook’s Note
Do not substitute margarine for the butter. You can use chicken or white stock instead of beef stock.
