Recipe of Mulligatawny Soup - Food Recipes

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Title: Mulligatawny Soup
Categories : Soups/stews, Poultry
Serving size: 6 servings 4 c Chicken broth (canned or -home-made, recipe below) 2 c Chopped cooked chicken [I -just boiled 1 whole chicken -& Used the whole thing] 16 oz Can tomatoes, cut up, -undrained 1 md Cooking apple, peeled and -chopped (1 cup) 1/4 c Finely chopped onion 1/4 c Chopped carrot 1/4 c Choppe celery 1/4 c Chopped green pepper 1 tb Snipped parsley 2 ts Lemon juice 1 ts Sugar 1/2 To 1 tsp curry powder 1/8 ts Ground cloves 3/4 ts Salt 1 ds Pepper In a large saucepan combine broth, chicken, undrained tomatoes, apple, onion, carrot, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, salt and pepper. Bring to boiling; reduce heat. Cover; simmmer for 20 minutes, stirring occasionally. Makes 6 to 8 servings. CHICKEN STOCK: Bony chicken pieces (backs, necks & wings) from 2 chickens 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large onion, quartered 1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups cold water In a large stockpot or Dutch oven place chicken pieces, celery, carrot, onion, salt, pepper and cloves. Add the water. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Remove chicken. Strain stock. Discard vegetables. Clarify stock, if desired (see note below). If using the stock while hot, skim fat. (OR, chill stock and lift off fat. [*much, much* easier, if you have the time to chill it, IMHO]). Makes about 4 1/2 cups stock. CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups water. Combine all ingredients in an electric slow crockery cooker. Cover; cook on low-heat setting for 8 to 10 hours. Strain stock. Discard vegetables. Continue as directed above. NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear soup. Clarifying remove solid flecks that are too small to be strained out with cheesecloth, but that will muddy a soup's appearance. To clarify, combine 1/4 cup cold water, 1 egg white and 1 eggshell, crushed. Add to stained stock; bring to boiling. Remove from heat; let stand for 5 minutes. Strain again through a sieve line with cheesecloth. [My notes: I usually don't have a bunch of 'bony' chicken pieces laying around the house. When I make my chicken stock, I just throw the whole darn chicken in the pot, cover it with water and boil for 1 hour. If I have the vegies to put in, wonderful; if not, tuff luck. Even without the vegies in the stock, the Mulligatawny is very good. Not too hot or spicy, but very flavorful. The cut-up vegetables really fill up the soup bowl and your tummy, as well! Well worth the effort to make. -sr] [ Better Homes & Gardens New Cook Book ] Posted by Shelley Rodgers. Courtesy of Fred Peters.