Tom's Mulligatawny Soup recipe
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Ingredients
- 3 tablespoons margarine 2 cups chopped apples ¾ cup chopped celery ½ cup chopped onion ½ cup chopped carrot ½ cup chopped bell pepper ¾ cup all-purpose flour 1 teaspoon curry powder 1 teaspoon salt 1 teaspoon ground black pepper ½ gallon chicken stock 3 ½ cups stewed tomatoes 2 whole cloves 1 pound chicken, cut into chunks 1 teaspoon minced fresh parsley, or to taste
Nutrition Info
- 67.2 caloriescarbohydrate: 7.8 gcholesterol: 10.8 mgfat: 1.9 gfiber: 1 gprotein: 5.3 gsaturatedFat: 0.4 gservingSize: -sodium: 422.1 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Tom's Mulligatawny Soup
Directions
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Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture, add tomatoes and cloves. Add the diced chicken and parsley, bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.