Mullagatawny Soup
- 3 quarts chicken stock
- 4 onions, chopped
- 1 carrot, chopped
- 2 turnips, chopped
- 6 stalks celery, chopped
- 1 Tbsp curry powder
- Flour
Put the chopped vegetables in a saucepan with the stock. Cook until it begins to boil, then set over a slow fire to simmer for 20 minutes (be patient, you rascal).
Add curry powder and flour. Mix completely and boil for 3 minutes (be patient, you rascal). Strain.
In serving, add some chopped white meat of the chicken.
Add curry powder and flour. Mix completely and boil for 3 minutes (be patient, you rascal). Strain.
In serving, add some chopped white meat of the chicken.
Submitted by May 30, 2010
15 min
30 min
45 min