Serves: 6
Total Calories: 498


* See note below.
1/4 cup onion finely chopped
1 1/2 teaspoons curry powder
2 tablespoons vegetable oil
1 apple tart, peeled, cored and chopped
1/4 cup carrot chopped
1/4 cup celery chopped
2 tablespoons green bell peppers chopped
3 tablespoons flour
4 cups chicken broth
1 (16-ounce) can tomato cut up
1 tablespoon parsley chopped
2 teaspoons lemon juice fresh
1 teaspoon sugar
2 cloves whole
1/4 teaspoon salt
dash black pepper
1 cup chicken diced cooked


* British and Scottish soldiers serving in India brought this curry flavored soup back to their own homeland and thence it came with their descendants to this country. In a large saucepan, cook onion and curry powder in vegetable oil until onion is tender. Stir in chopped apple, carrot, celery and green pepper. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over vegetable mixture, stirring to mix well. Add broth, undrained tomatoes, parsley, lemon juice, sugar, cloves, salt and dash of pepper. Bring to boil, then add chicken. Simmer, stirring occasionally, for 30 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 498
Calories from Fat: 68

This Mulligatawny recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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