Mulligatawny Soup III Recipe

Ingredients
<br>- ¼ cup butter
<br>- ¼ cup sliced onion
<br>- ¼ cup sliced carrots
<br>- ¼ cup chopped celery
<br>- ¼ cup chopped green bell pepper
<br>- 1  apple - peeled, cored and sliced
<br>- 1 cup chopped chicken breast meat
<br>- ¼ cup all-purpose flour
<br>- 1 teaspoon curry powder
<br>- ¼ teaspoon chopped fresh mace
<br>- 4  whole cloves
<br>- 1 tablespoon chopped fresh parsley
<br>- 1 cup stewed tomatoes
<br>- salt and pepper to taste
<br>- 1 cup cooked white rice
<br>- 5 cups beef stock
<br><p></p>Directions
<br>step 1: Melt butter in large saucepan.  Add onion, carrot, celery, pepper, apple, and chicken.  Cook until browned.
<br>step 2: Stir in flour, curry powder, mace, cloves, parsley, and tomatoes.  Cover, and simmer 1 1/2 hours.
<br>step 3: Take chicken out, set aside, and strain vegetables from broth.  Return chicken to pot.
<br>step 4: Using a food mill, puree vegetables.  Return to soup.  Season to taste with salt and pepper.
<br>step 5: Add rice and boiling white stock.  Serve.
<br>


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

Directions
step 1: Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
step 2: Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
step 3: Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
step 4: Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
step 5: Add rice and boiling white stock. Serve.

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