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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)
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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