Title: A Mulligatawny Soup
Categories: Soups, Indian, Chicken, Curry, Fruit
Yield: 8 Servings
1 tb Margarine
1 1/2 c Chopped onion
1 tb Curry powder
2 Cloves garlic; minced
1 lb Skinned boned chicken
Thighs. trimmed and chopped
1/2 ts Salt
1/8 ts Pepper
21 oz Low-salt chicken broth
1/2 c All-purpose flour
2 c 2% low-fat milk
1 lb Chopped peeled Golden
Delicious apple
1/4 c Chopped fresh parsley
Melt margarine in a large saucepan over medium heat. Add onion,
curry powder, and garlic; saute 3 minutes. Add chicken, and saute
5 minutes. Add salt, pepper, and broth; reduce heat to medium-low,
and simmer 10 minutes.
Place flour in a bowl; add milk, stirring until blended. Add to
soup; cook 10 minutes or until thickened, stirring constantly. Add
apple; cook 5 minutes. Remove from heat; stir in parsley. Yield: 2
quarts (serving size: 1 cup).
