January 2016

Mulligatawny Soup

Mulligatawny means 'pepper water'.  It is an English soup after an Indian recipe.  It is based on an Indian dish (stew) that was changed into a soup for the fussy British soldiers when Britain rulled parts of South Asia and India during 1858 to 1047. It is rich, thick and smells wonderful cooking.  But it makes a lot of soup, so have friends over.

16 cups chicken broth
6 pounds chicken breasts, cooked, skinless, chopped
64 oz can tomatoes, cut up and undrained
4 cooking apples, peeled and chopped
3 onions, finely chopped
2 turnips, diced and skinned
6 carrots, chopped
6celery stalks, chopped
2 green peppers, chopped
4 Tablespoons parsley, snipped just at the ends
3 tablespoons lemon juice
4 teaspoons sugar
4 tablespoons curry powder
1 teaspoon ground cloves
6-8 cloves of garlic, minced
Salt and pepper to taste

In a large soup pot combine broth, cooked chicken, undrained tomatoes, apples, onions, carrots, celery, turnips peppers, parsley, lemon juice, sugar, curry powder, ground cloves, and salt and pepper.
Bring to a boil, then reduce heat to simmer.
Cover, and simmer for 1 hour or until veggies are tender.
Stirring occasionally.
 Serves at least 10 people

I hope you enjoy.  A friend gave me this recipe which I added a few spices.  Thanks Ginny!