| mulligatawny Soup this Is An Indian Soup Which Was Adapted To British Tastes In The Days Of Colonial Strength. 1 (2 1/2 To 3 Pound) Broiler-fryer Chicken, Cut Up
4 Cups Water
1 1/2 Teaspoons Salt
1 Teaspoon Curry Powder
1 Teaspoon Lemon Juice
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Mace
1 Medium Onion, Chopped
2 Tablespoons Butter Or Margarine
2 Tablespoons All-purpose Flour
1 Medium Carrot, Thinly Sliced
1 Apple, Chopped
1 Medium Green Bell Pepper, Cut Into 1/2-inch Pieces
2 Medium Tomatoes, Chopped
parsley heat Chicken, 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 Minutes. Remove Chicken And Broth; Skim Fat From Broth If Necessary. Add Enough Water To Broth If Necessary To Measure 4 Cups. Remove Bones And Skin From Chicken; Cut Chicken Into Pieces. cook And Stir Onion In Butter In Dutch Oven Until Tender. Remove From Heat; Stir In Flour. Gradually Stir In Broth. Add Chicken, Carrot, Apple, Green Pepper And Tomatoes. Heat To Boiling; Reduce Heat. Cover And Simmer Until Carrot Is Tender, About 10 Minutes. serve In Shallow Soup Bowls; Garnish With Parsley. yields 6 Servings. |
