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Mulligatawny Soup - 07

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 tablespoons 45ml Chicken fat

    2. 2 tablespoons 30ml Chopped onion

    3. 1/4 cup 27g / 1oz Cubed carrots

    4. 1/4 cup 27g / 1oz Cubed celery

    5. 1 cup 146g / 5.1oz Green pepper - diced (small)

    6. 1 cup 237ml Apple - pared and cubed (large)

    7. 1/4 cup 15g / 1/2oz Flour

    8. 3/4 cup 46g / 1.6oz Tomatoes, chopped - (canned or fresh)

    9. 1/4 teaspoon 1 1/3ml 3 1/2 cups 829ml Chicken broth

    10. 1 cup 62g / 2 1/5oz Cooked chicken Salt and pepper to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Melt chicken fat or margarine. Add onion, carrots, celery, green pepper and apple. Saute 10-15 minutes until tender. Combine 1/2 cup chicken broth and flour mixing well. Add to vegetables, stirring constantly to blend. Add tomatoes, curry powder, 3 1/2 cups chicken broth, and salt and pepper to taste. Heat to boiling and reduce heat and simmer one hour. Add chicken and simmer 5-10 min. longer.

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