Mulligatawny Soup III
6 servings
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
Instructions
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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