Mulligatawny Recipe

One of my favorite cookbooks is the Better Homes and Gardens Heritage Cook Book.  Mark found it in an antique store and it has all kinds of historical recipes and a little history behind most recipes.  Almost everything I've made from it has been delicious.  Found in it is this recipe for Mulligatawny, "meaning pepper water, was first eaten by British and Scottish soldiers serving in India.  This hearty soup, flavored with curry powder (as you might expect from its birthplace) arrived here by way of the descendants of those fighting men."



Mulligatawny

1/4 c. finely chopped onion
1/2 tsp curry powder
2 Tbsp shortening
1 c. diced cooked chicken
1 tart apple, peeled, cored, and chopped
1/4 c. chopped carrot
1/4 c. chopped celery
2 Tbsp chopped green pepper
3 Tbsp all-purpose flour
4 c. chicken broth
1 16 oz. can diced tomatoes
1 Tbsp snipped parsley
2 tsp lemon juice
1 tsp sugar
2 whole cloves

In large saucepan cook onion and curry powder in shortening till onion is tender.  Stir in chicken, chopped apple, carrot, celery, and green pepper.  Cook, stirring occasionally, till vegetables are crisp-tender, about 5 minutes.  Sprinkle flour over chicken-vegetable mixture, stir to mix well.  Stir in broth, undrained tomatoes, parsley, lemon juice, sugar, cloves, 1/4 tsp salt, and a dash of pepper.  Bring chicken-vegetable mixture to boiling, stirring occasionally.  Reduce heat and simmer, covered, 30 minutes.  Makes 6 servings.