Mulligatawny Soup

An infusion of Indian and English cuisines, mulligatawny is a curry-flavored soup, with apple being one of the traditional ingredients used. This version includes chicken, onion, carrot, celery and aromatic spices, accompanied with rice and fresh lemon.

Recipe Ingredients:

3 medium carrots, pared and sliced
2 stalks celery, sliced
3 cups diced, cooked chicken
6 cups chicken stock or broth
1 large onion, chopped
1/4 cup butter or margarine
1 apple, pared, cored and chopped
5 teaspoons curry powder
1 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon lemon juice
2 cups hot cooked rice for accompaniment
1/4 cup chopped fresh parsley for accompaniment
6 lemon wedges for accompaniment

Cooking Directions:

1. Cooked carrots and celery in 1 cup chicken stock for 20 minutes or until tender. Add chicken. Heat until hot. Cover and keep warm.
2. In Dutch oven sauté onion in butter until soft. Add apple, curry powder and salt. Sauté for 5 minutes or until apple is soft. Add flour. Gradually ad remaining chicken stock, stirring constantly. Reduce heat and cover. Simmer 15 minutes.
3. Add carrots, celery, chicken and their stock. Bring to a boil. Stir in lemon juice. Serve with rice, chopped parsley and lemon wedges.

Makes 6 servings.