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Mulligatawny Soup

This is an Indian soup which was adapted to British tastes in the days of colonial strength.


  • 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 1 teaspoon curry powder
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground mace
  • 1 medium onion, chopped
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 medium carrot, thinly sliced
  • 1 apple, chopped
  • 1 medium green bell pepper, cut into 1/2-inch pieces
  • 2 medium tomatoes, chopped
  • Parsley


  1. Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
  2. Remove chicken and broth; skim fat from broth if necessary. Add enough water to broth if necessary to measure 4 cups.
  3. Remove bones and skin from chicken; cut chicken into pieces.
  4. Cook and stir onion in butter in Dutch oven until tender.
  5. Remove from heat; stir in flour.
  6. Gradually stir in broth. add chicken, carrot, apple, green pepper and tomatoes. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 minutes.
  7. Serve in shallow soup bowls; garnish with parsley.

Yields 6 servings.

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