HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Culinary Sleuth

 

Mulligatawny Soup with Chicken

Yields: 4 hearty servings

 

1/4 cup finely chopped onion
2 tablespoons curry powder
2 tablespoons vegetable oil
2 to 3 tart apples, peeled, cored and chopped
1/4 cup chopped celery
1/4 cup chopped carrot
1/4 cup flour
4 cups chicken broth
1 (16-ounce) can chopped tomatoes
1 tablespoon chopped parsley
2 teaspoons lemon juice
2 teaspoon sugar
2 whole cloves
1/4 teaspoon salt
dash black pepper
1 cup diced cooked chicken

 

In a large saucepan, cook onion and curry powder in vegetable oil until onion is tender. Stir in chopped apple, celery and carrot. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over vegetable mixture, stirring to mix well. Add broth, undrained tomatoes, parsley, lemon juice, sugar, cloves, salt and dash of pepper. Bring to boil, then add chicken. Simmer, stirring occasionally, for 30 minutes.

 
Recipes
 


Current Culinary Sleuth Archive

 

This page created February 2000

Top

 

Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 

This page modified February 2007


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys