Mulligatawny Soup III Recipe
- 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
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.