Mulligatawny Soup - 07

Recipe Ingredients

3 tablespoons	45ml	Chicken fat
2 tablespoons	30ml	Chopped onion
1/4 cup	27g / 1oz	Cubed carrots
1/4 cup	27g / 1oz	Cubed celery
1 cup	146g / 5.1oz	Green pepper - diced (small)
1 cup	237ml	Apple - pared and cubed (large)
1/4 cup	15g / 0.5oz	Flour
3/4 cup	46g / 1.6oz	Tomatoes, chopped - (canned or fresh)
1/4 teaspoon	1.3ml
3 1/2 cups	829ml	Chicken broth
1 cup	62g / 2.2oz	Cooked chicken
		Salt and pepper to taste

Recipe Instructions

Melt chicken fat or margarine. Add onion, carrots, celery, green pepper and apple.

Saute 10-15 minutes until tender. Combine 1/2 cup chicken broth and flour mixing well. Add to vegetables, stirring constantly to blend.

Add tomatoes, curry powder, 3 1/2 cups chicken broth, and salt and pepper to taste.

Heat to boiling and reduce heat and simmer one hour. Add chicken and simmer 5-10 min. longer.

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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