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Mulligatawny Soup

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(Recipe ID: 19)

Serves 4 ; Yields 1 cup servings

Source: Merry Thomas, M.S. R.D. L.D.

A soup brought back from India by the British.  The name means "pepper water."


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  • 1/2 cup Diced onion
  • 1 cup Diced carrot
  • 2 Stalks of celery, diced
  • 1/4 cup Apple juice
  • 1 1/2 Tablespoon Flour
  • 2 teaspoon Curry powder *
  • 4 cups Chicken broth
  • 1/4 cup Diced tart apples
  • 1/2 cup Boiled rice *
  • 1/2 cup Diced chicken
  • 1/4 teaspoon Pepper *
  • 1/8 teaspoon Thyme *
  • 1/2 cup Skim milk


  1. Sauté lightly onion, carrot, and celery in apple juice.
  2. Stir in flour and curry powder and cook for about 3 minutes.
  3. Add chicken broth and simmer for 30 minutes.
  4. Add apples, rice, cooked chicken, pepper, and thyme and simmer for an additional 15 minutes.
  5. Immediately before serving, stir in skim milk.

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