Recipes > Soup > Mulligatawny > Mulligatawny Soup

Mulligatawny Soup

Ingredients

• 5 cups White Stock II
• 1 cup tomatoes
• 1/4 cup onion, cut in slices
• 1/4 cup carrot, cut in cubes
• 1/4 cup celery, cut in cubes
• 1 pepper, finely chopped
• 1 apple, sliced
• 1 cup raw chicken, cut in dice
• 1/4 cup butter
• 1/3 cup flour
• 1 teaspoon curry powder
• blade of mace
• 2 cloves
• sprig of parsley
• salt and pepper

Instructions

Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.

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Source

The Boston Cooking-School Cook Book (1896)

Categories

Mulligatawny.