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Title: Mulligatawny Soup
Yield: 6 Servings

Ingredients

      4 c  chicken broth (canned or
           -home-made,; recipe below)
      2 c  chopped cooked chicken [i
           -just boil; ed 1 whole chick
      1    used the whole thing]
     16 oz can tomatoes, cut up,
           -undrained
      1 md cooking apple, peeled and
           -chopped (; 1 cup)
    1/4 c  finely chopped onion
    1/4 c  chopped carrot
    1/4 c  choppe celery
    1/4 c  chopped green pepper
      1 tb snipped parsley
      2 ts lemon juice
      1 ts sugar
    1/2    to 1 tsp curry powder
    1/8 ts ground cloves
    3/4 ts salt
      1 ds pepper

Instructions

In a large saucepan combine broth, chicken, undrained tomatoes, apple,
onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry,
ground cloves, salt and pepper. Bring to boiling; reduce heat. Cover;
simmmer for 20 minutes, stirring occasionally.

Makes 6 to 8 servings.

CHICKEN STOCK: Bony chicken pieces (backs, necks & wings) from 2 chickens 3
stalks celery with leaves, cut up 1 carrot, cut up 1 large onion, quartered
1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups cold water

In a large stockpot or Dutch oven place chicken pieces, celery, carrot,
onion, salt, pepper and cloves. Add the water. Bring to boiling. Reduce
heat; cover and simmer for 1 hour. Remove chicken. Strain stock. Discard
vegetables. Clarify stock, if desired (see note below). If using the stock
while hot, skim fat. (OR, chill stock and lift off fat. [*much, much*
easier, if you have the time to chill it, IMHO]).

Makes about 4 1/2 cups stock.

CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups
water. Combine all ingredients in an electric slow crockery cooker. Cover;
cook on low-heat setting for 8 to 10 hours. Strain stock. Discard
vegetables. Continue as directed above.

NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear soup.
Clarifying remove solid flecks that are too small to be strained out with
cheesecloth, but that will muddy a soup's appearance. To clarify, combine
1/4 cup cold water, 1 egg white and 1 eggshell, crushed. Add to stained
stock; bring to boiling. Remove from heat; let stand for 5 minutes. Strain
again through a sieve line with cheesecloth.

[My notes: I usually don't have a bunch of 'bony' chicken pieces laying
around the house. When I make my chicken stock, I just throw the whole
darn chicken in the pot, cover it with water and boil for 1 hour. If I
have the vegies to put in, wonderful; if not, tuff luck. Even without the
vegies in the stock, the Mulligatawny is very good. Not too hot or spicy,
but very flavorful. The cut-up vegetables really fill up the soup bowl and
your tummy, as well! Well worth the effort to make. -sr]

[ Better Homes & Gardens New Cook Book ]

Posted by Shelley Rodgers. Courtesy of Fred Peters.

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