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Mulligatawny Soup


  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 2 sour apples, peeled and sliced
  • 1 cup diced chicken, cooked or uncooked
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  • 1/4 cup butter
  • 1 tsp. curry
  • 4 Tbsp. flour
  • 6 cups chicken stock
  • 1 tsp. minced parsley
  • 2 cloves garlic, opt.
  • 1/2 green pepper, chopped
  • 3 shakes pepper
  • 1 tsp. sugar
  • 1 cup tomato paste
  • 1 cup cooked rice - brown is best, but white can also be used


Cook veggies, apples and chicken in butter until brown. Stir in curry and flour. Blend well and add stock slowly, stirring constantly. Add seasonings and tomato paste. Cook slowly until chicken is tender. Mash veggies a little in bottom of pan. Add rice. Heat and serve. (A large cast iron skillet is best for making this, in my opinion).

By Robin from Washington, IA

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