Monday, November 9, 2015

Mulligatawny Soup


 1 lg. stewing hen or fryer-chicken,
   cut in pieces
1 qt. cold water
1 tbsp. dried parsley
1 bay leaf
1 tbsp. salt (optional)
1-2 tsp. curry powder
1/8 tsp. nutmeg
1/8 tsp. ground cloves
2 tbsp. olive oil (or chicken broth)
1 med. onion, chopped
1 med. carrot, chopped
1 green bell pepper, chopped
1 med. apple, pared, cored & chopped
Salt & pepper to taste
1/3 c. flour (optional)
1 (14 oz.) can stewed tomatoes
Cayenne pepper to taste

 In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender).  Remove chicken, if needed, to determine the need for more water.  You'll need at least a quart.  Discard skin and bones; cut meat into small chunks.   In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender.  Remove from heat and stir in flour.  Stir in broth, chicken and tomatoes (with juice) and cayenne pepper.  Boil, reduce heat; cover and simmer about 1 hour.  Serves 8-10.  Sprinkle with croutons, if desired.  This makes a wonderful winter time dinner!    Variation:  Add sausage brats with the chicken.  

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