Mulligatawny Soup - 06

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
1/4 cup	15g / 0.5oz	Sliced onion
1/4 cup	27g / 1oz	Sliced carrot
1/4 cup	27g / 1oz	Chopped celery
1/4		Chopped bell pepper
1		Apple, pared, cored - sliced
1		Chopped raw chicken
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Mace
4		Whole cloves
1 tablespoon	15ml	Chopped parsley
1		Stewed tomatoes
1 cup	237ml	Boiled rice
5 cups	1185ml	White stock
		Salt and pepper to taste

Recipe Instructions

Melt the butter in a sauce pan and saute the onion, celery, carrots, bell pepper, apple and chicken. Cook until browned, and then add the flour, curry powder, mace, cloves, parsley and tomatoes. Cover and simmer for 1-1/2 hours. Heat the stock in a kettle. Strain the sauteed ingredients through a sieve (except the chicken) and add to the stock. Add the chicken and cooked rice to the stock. Serve with sourdough bread and butter. If desired, return the veal and more of the cooked chicken to the soup to make a stew.

Preparation Time: 6 hours

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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