Monday Soup: Mulligatawny - huh???

Yes, you read that correctly - Mulligatawny, pronounced like this. Mulligatawny is from the Indian Dravidian language and means "pepper water". It was popular with the British stationed in India during the colonial times and when they returned home, they brought the recipe back with them to England. Although the recipe has changed to suit different tastes over the years, it is usually based on chicken or turkey broth, curry and cream with pieces of chicken, onion, celery, apples and almonds. It can be garnished with rice.  How is that for a little history lesson? Enjoy!

Ingredients

1 medium tart apple

¼ cup each chopped carrot, celery, and onion

¼ cup butter, cubed

1/3 cup all-purpose flour

1 teaspoon curry powder

½ teaspoon sugar

½ teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground mace

6 cups chicken or turkey broth

2 cups shredded or cubed cooked chicken
1 medium tomato, peeled, seeded and chopped 

½ cup chopped green pepper

2 whole cloves

1 tablespoon minced fresh parsley

1 cup cooked rice

Directions

In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender.

Stir in the flour, curry, sugar, salt, pepper, and mace until blended.  Gradually add broth.

Bring to a boil. Cook and stir for 2 minutes or until thickened.  Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

Yield: 8 servings (about 2 quarts)

Nutrition Facts
1 cup equals 160 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 925 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein.