Mulligatawny Soup


1 chicken; cut up
1 carrot; coarsely chopped
1 onion, sliced
3 celery; coarsely chopped
1 tsp thyme leaves
1 bay leaf
3 tbsp chopped parsley
1/2 tsp ground mace
3 cloves
8 cup chicken stock
2 tbsp butter
1 sm apple; peeled cored,chopped
2 onions; sliced
2 tbsp flour
2 tbsp curry powder
1/2 tsp cayenne pepper
1 cup coconut milk
2 cup white rice; cooked

How to prepare

In a lg kettle, combine the chicken, carrot, onion, celery, thyme leaves, bay leaf, parsley, mace, cloves, and chicken stock. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 hour. Strain the mixture, reserving the chicken and the broth. Place the broth in the freezer. When it has cooled sufficiently, skim the fat off the top. Remove the meat from the bones, remove the skin, and mince the meat. Heat the butter in a soup kettle and saut

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