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.


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This page created February 2000


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