Mulligatawny Soup

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Title: Mulligatawny Soup
Categories: Soups/stews, Poultry
Yield: 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.

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