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Email to Master Chef Don F. Easley Jr.      

    Mulligatawny Soup

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    6 servings

    List of Ingredients

    3 tablespoons butter or margarine
    2 small yellow onion, peeled and minced
    1 medium-sized carrot, peeled and diced fine
    1 stalk celery, diced fine
    1/2 green pepper, cored, seeded, and minced
    1/4 cup unsilfted flour
    1 tablespoon curry powder
    1/4 teaspoon nutmeg
    3 cloves
    2 sprigs parsley
    1 quart chicken broth
    1 teaspoon salt
    1/8 teaspoon pepper
    1 cup chopped tomatoes
    1 cup diced cooked chicken
    1/2 cup heavy cream
    1 cup boiled rice


    Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden.
    Blend in flour, curry powder, and nutmeg; add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour.
    Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade. Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors.
    Add rice, heat and stir 2 to 3 minutes longer, then serve.




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