Tom's Mulligatawny Soup
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Description
Literally translated, 'Mulligatawny' means 'fire water.' Although it's not spicy, you can adjust the curry to your desired hotness.
Ingredients
- 3 tablespoons margarine
- 2 cups chopped apples
- ¾ cup chopped celery
- ½ cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped bell pepper
- ¾ cup all-purpose flour
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ gallon chicken stock
- 3 ½ cups stewed tomatoes
- 2 whole cloves
- 1 pound chicken, cut into chunks
- 1 teaspoon minced fresh parsley, or to taste
Directions
- 1. Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
- 2. Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.
Nutrition Facts
serving: 12 1/2 cups
calories: 67.2 kcal
carbohydrates: 7.8 g
protein: 5.3 g
saturated fat: 0.4 g
cholesterol: 10.8 mg
sodium: 422.1 mg
fiber: 1 g
sugar: 2.9 g
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