posted by Ann 06-20-98 4:46 PM
Mulligatawny Soup
1 large stewing hen or fryer-chicken, cut in pieces
1 qt. cold water
1 tbsp. dried parsley
1 bay leaf
1 tbsp. salt (optional)
1-2 tsp. curry powder
1/8 tsp. nutmeg
1/8 tsp. ground cloves
2 tbsp. olive oil (or chicken broth)
1 medium onion, chopped
1 medium carrot, chopped
1 green bell pepper, chopped
1 medium apple, pared, cored & chopped
Salt and pepper to taste
1/3 cup flour (optional)
1 (14 oz.) can stewed tomatoes
Cayenne pepper to taste
In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water.
You'll need at least a quart.
Discard skin and bones; cut meat in small chunks.
In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender.
Remove from heat and stir in flour. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper.
Boil, reduce heat; cover and simmer about 1 hour.