Recipe for cooking mulligatawny soup

Soups for Salads :: Chicken and Poultry Soups

Mulligatawny Soup

1 (2 1/2 to 3 lb.) chicken, cut up
4 C. water
1 1/2 tsp. salt
1 tsp. curry powder
1 tsp. lemon juice
1/8 tsp. ground cloves
1/8 tsp. mace
1 med. onion, chopped
2 Tbsp. butter or butter replacement
2 Tbsp. flour
2 tomatoes, chopped
1 med. carrot, thinly sliced
1 apple, chopped
1 green bell pepper, cut into 1/2-in. pieces
Snipped parsley

Remove any excess fat from chicken. Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 min.

Remove chicken from broth; cool chicken 10 min. Remove chicken from bones and skin; cut chicken into bite-size pieces. Skim fat from broth; strain broth. Add enough water to broth, if necessary, to measure 4 C.. Cook and stir onion in margarine in Dutch oven until tender.

Remove from heat; stir in flour. Gradually stir in broth. Add chicken, tomatoes, carrot, apple and green bell pepper. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 min. Garnish each servings with parsley.