Mulligatawny soup 2
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or margarine |
| 1 | medium | Onion, sliced |
| 1 | medium | Carrot, diced |
| 1 | Green bell pepper, chopped | |
| 1 | Celery rib, chopped | |
| 1 | Apple, peeled, cored | |
| & chopped | ||
| 2 | tablespoons | Flour |
| 2 | Whole cloves | |
| 1 | tablespoon | Curry powder |
| 3 | Sprigs parsely, finely chopped | |
| ¼ | teaspoon | Nutmeg |
| 4 | cups | Chicken broth |
| 1 | cup | Chicken, cooked, chopped |
| 1 | cup | Tomatoes, chopped |
| Salt and freshly ground pepper | ||
| 2 | tablespoons | Lemon juice |
Directions
DIRECTIONS
1. In a large saucepan, melt butter over medium heat. Add onion & cook until soft. Add carrot, green pepper, celery & apple. Cook until vegetables are tender, about 10 minutes.
2. Stir in flour. Add cloves, curry, parsely & nutmeg. Blend in broth. Add chicken & tomatoes. Season w/ salt & pepper to taste.
Reduce heat, cover & simmer until heated through, about 10 minutes.
Add lemon juice & serve. Submitted By BOB WILSON On 02-02-95