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Mulligatawny Soup


  • Yield: 8 cups 1x

Description

A lovely flavorful Indian chicken soup


Ingredients

Scale
  • 1 Tbs butter
  • 1 large onion (chopped)
  • 3 tsp curry powder
  • 1 Tbs ginger root (grated)
  • 3 cloves garlic (minced)
  • 1 lb skinless boneless dark chicken (chopped into small bites)
  • 4 1/2 cup broth (Chicken or veggie)
  • 1/2 cup flour
  • 2 cups milk
  • 4 ea tart cooking apples (peeled, cored and chopped)
  • to taste salt & pepper
  • 1-2 cups frozen peas & carrots
  • 1/4 cup parsley, fresh (chopped)
  • 1 lemon, juiced

Instructions

  1. In a large heavy saucepan, melt the butter.
  2. Add the ginger, garlic, and onion.
  3. Sauté on medium heat until the onion is translucent.
  4. Add the chicken and sauté for about 5 minutes.
  5. Add the broth, salt, and pepper and simmer about 10 minutes.
  6. Mix the flour with a small amount of the milk, then add the rest of the milk and stir into the soup.
  7. Add the peas and carrots and cook about 10 minutes, or until thickened, stirring frequently.
  8. Stir in the apples the last 5 minutes before serving.
  9. Serve with parsley topping and a squeeze of lemon juice.

Notes

Source: Favorite Recipes from Around the World

  • Category: Main Dish

Nutrition

  • Serving Size: 1 cup
  • Calories: 240
  • Fat: 8.48 g
  • Carbohydrates: 26.53 g
  • Protein: 15.47 g
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