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Mulligatawney soup was originally an Indian curry soup, adapted by the British during colonial times.
(See also an original 1818 Recipe - MULAGA-TAWNY SOUP)

Servings: 12

    1/2 Gallon Chicken Stock
    1 1/2 Cups Diced Tomatoes -- canned
    1/2 Cup Rice
    1 Whole Clove

    1/4 Pound Celery -- diced
    1/4 Pound Granny Smith Apple -- diced
    1/4 Pound Yellow Onion -- diced
    1/4 Pound Green Peppers -- diced

    2 Ounces Butter
    1/4 Cup Flour, All-purpose

    2 Teaspoons Patik's Curry Paste (or more to taste)
    1/2 Tablespoon Salt
    1/4 Teaspoon White Pepper
    1 Teaspoon Lemon Zest -- grated
    1 Cup Milk
    1 Cup Heavy Cream

    3/4 Pound Cooked Chicken -- diced

Bring Chicken Stock to a Boil.....

Add tomatoes, rice and clove to Stock.....Simmer 10 minutes.

Add celery, apple, onion and peppers to Stock, simmer for 30 minutes.

Make a Roux with Butter & Flour, cook 10 minutes.

Add curry paste,salt, white pepper, zest, milk and heavy cream to
Roux...Whip smooth, then add to soup.

Add Chicken to soup and simmer 10-15 minutes.


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