Mulligatawny soup 2

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter or margarine
1 medium Onion, sliced
1 medium Carrot, diced
1 \N Green bell pepper, chopped
1 \N Celery rib, chopped
1 \N Apple, peeled, cored
\N \N & chopped
2 tablespoons Flour
2 \N Whole cloves
1 tablespoon Curry powder
3 \N Sprigs parsely, finely chopped
¼ teaspoon Nutmeg
4 cups Chicken broth
1 cup Chicken, cooked, chopped
1 cup Tomatoes, chopped
\N \N Salt and freshly ground pepper
2 tablespoons Lemon juice

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

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