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964791 -- MULLIGATAWNY SOUP

1 lg. stewing hen or fryer-chicken,
cut in pieces
1 qt. cold water
1 tbsp. dried parsley
1 tbsp. salt (optional)
1-2 tsp. curry powder
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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