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www.RecipeFaire.com Presents:
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Mulligatawny Soup
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by:
Mary McLarnan
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Mulligatawny Soup Recipe makes a very tasty soup with Indian influence using a broier-fryer chicken, soup greens, onion, bay leaf, bacon, tomatoes, flour, curry powder, cayenne pepper and half-and-half.
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INGREDIENTS
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1 broiler-fryer chicken (2 1/2 to 3 pounds)cut in pieces
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1 package soup greens (or see Note)
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1 onion, peeled and quartered
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1 teaspoon salt
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1 bay leaf
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1 cup water
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5 thick slices lean bacon, diced
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4 tomatoes, peeled and chopped
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1/3 cup flour
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2 teaspoons curry powder
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Cayenne pepper
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1/2 cup half-and-half
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DIRECTIONS
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1:
Put chicken, soup greens, onion, salt, bay leaf, and water into a slow cooker or crock pot. Cover and cook on Low 4 hours.
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2:
Remove chicken from cooker and set aside. Strain broth and reserve 1 cup. Pour remaining broth into cooker. Fry bacon in a skillet until lightly browned. Add chopped
tomato and cook 2 minutes. Stir in flour and curry powder. Add reserved chicken broth gradually, stirring constantly until
mixture comes to boiling. Add to broth in cooker.
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3:
Remove chicken meat from skin and bones and cut in strips. Add to cooker; stir. Cover and cook on High 2 hours.
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4:
Add cayenne and half-and-half to cooker; mix well. Serve soup with toasted bread cubes. Note: For soup greens, use all or a choice of the following vegetables: carrot, celery, leek, onion, parsnip, turnip; and herbs: parsley, tarragon, thyme.
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