Mulligatawny Soup 2 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter or margarine,
3 Sprigs: parsely, finely
1 medium: Onion, sliced
-chopped,
1 medium: Carrot, diced
1/4 tsp: Nutmeg,
1: Green bell pepper, chopped
4 cup: Chicken broth,
1: Celery rib, chopped
1 cup: Chicken, cooked, chopped
1: Apple, peeled, cored
1 cup: Tomatoes, chopped
& chopped,
Salt and freshly ground,
2 tbsp: Flour,
-pepper,
2: Whole cloves,
2 tbsp: Lemon juice,
1 tbsp: Curry powder,
DIRECTIONS
Directions:
1. In a large saucepan, melt butter over medium heat. Add onion & cook
until soft. Add carrot, green pepper, celery & apple. Cook until
vegetables are tender, about 10 minutes.
2. Stir in flour. Add cloves, curry, parsely & nutmeg. Blend in
broth. Add chicken & tomatoes. Season w/ salt & pepper to taste.
Reduce heat, cover & simmer until heated through, about 10 minutes.
Add lemon juice & serve. Submitted By BOB WILSON On 02-02-95
Source from luhu.jp
until soft. Add carrot, green pepper, celery & apple. Cook until
vegetables are tender, about 10 minutes.
2. Stir in flour. Add cloves, curry, parsely & nutmeg. Blend in
broth. Add chicken & tomatoes. Season w/ salt & pepper to taste.
Reduce heat, cover & simmer until heated through, about 10 minutes.
Add lemon juice & serve. Submitted By BOB WILSON On 02-02-95
Source from luhu.jp