Sunday, January 3, 2016

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!

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