Mulligatawny Soup

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Prep Time: 30-40 minutes
Cook time: 45-60 minutes
Serves: 8 cups
== Description ==
This soup from India found its way into American cookery long before the Civil War. Here is our slightly adapted version.
== Ingredients ==
* 6 tablespoons butter
* 1 large onion
* 1 carrot, peeled and diced
* 2 stalks celery with leaves, diced
* 1 green pepper, seeded and diced
* 1 apple, peeled and diced
* 1½ cups raw chicken or beef (about 1 pound)
* ½ cup flour
* 1 tablespoon curry powder
* ½ tsp nutmeg
* 6 cups chicken or beef broth
* 2 cloves, crushed
* 1 cup tomatoes, peeled and chopped
* salt to taste
* ⅛ tsp cayenne pepper
* 3 – 4 cups cooked rice
* 1 cup toasted, slivered almonds for garnish
== Directions ==
# Melt 4 tbsp butter in large soup pot
# Add onion, carrot, celery, green pepper, apple and chicken (or beef) and simmer, stirring frequently, for about 15 minutes
# Add remaining 2 tbsp butter
# Mix flour with the curry and nutmeg, add it to the pot, and cook over low heat for about 5 minutes, stirring occasionally
# Stir in the broth, cloves, tomatoes, salt, and cayenne pepper
# Partially cover and simmer for 30 – 40 minutes
# Taste and adjust seasonings
# To serve, place a mound of rice in each bowl, ladle the soup into the bowl, and garnish with the toasted almonds
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Category:Almond Recipes
Category:Apple Recipes
Category:Beef Recipes
Category:Beef stock and broth Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Chicken Recipes
Category:Chicken stock and broth Recipes
Category:Green bell pepper Recipes
Category:Indian Soups