Recipe for cooking mulligatawny soup

Recipes from England :: English Soups and Stews

This is an Indian soup which was adapted to British tastes in the days of colonial strength.

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
4 c. water
1 1/2 tsp. salt
1 tsp. curry powder
1 tsp. lemon juice
1/8 tsp. ground cloves
1/8 tsp. ground mace
1 med. onion, chopped
2 Tbsp. butter or butter-replacement
2 Tbsp. flour
1 med. carrot, thinly sliced
1 apple, chopped
1 med. green bell pepper, cut into 1/2-in. pieces
2 med. tomatoes, chopped
Parsley

Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 mins. Remove chicken and broth; skim fat from broth if necessary. Add enough water to broth if necessary to measure 4 c.. Remove bones and skin from chicken; cut chicken into pieces.

Cook and stir onion in butter in Dutch oven until tender. Remove from heat; stir in flour. Gradually stir in broth. add chicken, carrot, apple, green pepper and tomatoes. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 mins.

Serve in shallow soup bowls; garnish with parsley.

Yields 6 servings.