Mulligatawny soup

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       Title: Mulligatawny Soup
  Categories: Soups/stews, Poultry
       Yield: 6 servings
  
       4 c  Chicken broth (canned or
            -home-made, recipe below)
       2 c  Chopped cooked chicken [I
            -just boiled 1 whole chicken
            -&
            Used the whole thing]
      16 oz Can tomatoes, cut up,
            -undrained
       1 md Cooking apple, peeled and
            -chopped (1 cup)
     1/4 c  Finely chopped onion
     1/4 c  Chopped carrot
     1/4 c  Choppe celery
     1/4 c  Chopped green pepper
       1 tb Snipped parsley
       2 ts Lemon juice
       1 ts Sugar
     1/2    To 1 tsp curry powder
     1/8 ts Ground cloves
     3/4 ts Salt
       1 ds Pepper
  
   In a large saucepan combine broth, chicken, undrained tomatoes, apple,
   onion, carrot, celery, green pepper, parsley, lemon juice, sugar,
   curry, ground cloves, salt and pepper.  Bring to boiling; reduce
   heat. Cover; simmmer for 20 minutes, stirring occasionally.
   
   Makes 6 to 8 servings.
   
   CHICKEN STOCK: Bony chicken pieces (backs, necks & wings) from 2
   chickens 3 stalks celery with leaves, cut up 1 carrot, cut up 1 large
   onion, quartered 1 1/2 tsp salt 1/4 tsp pepper 3 whole cloves 6 cups
   cold water
   
   In a large stockpot or Dutch oven place chicken pieces, celery,
   carrot, onion, salt, pepper and cloves.  Add the water.  Bring to
   boiling. Reduce heat; cover and simmer for 1 hour.  Remove chicken.
   Strain stock. Discard vegetables.  Clarify stock, if desired (see
   note below). If using the stock while hot, skim fat.  (OR, chill
   stock and lift off fat. [*much, much* easier, if you have the time to
   chill it, IMHO]).
   
   Makes about 4 1/2 cups stock.
   
   CROCK POT DIRECTIONS: Use ingredients as above, except use only 4 cups
   water.  Combine all ingredients in an electric slow crockery cooker.
   Cover; cook on low-heat setting for 8 to 10 hours. Strain stock.
   Discard vegetables.  Continue as directed above.
   
   NOTES ON CLARIFYING STOCK: Clarify beef or chicken stock for a clear
   soup. Clarifying remove solid flecks that are too small to be
   strained out with cheesecloth, but that will muddy a soup's
   appearance. To clarify, combine 1/4 cup cold water, 1 egg white and 1
   eggshell, crushed. Add to stained stock; bring to boiling. Remove
   from heat; let stand for 5 minutes. Strain again through a sieve line
   with cheesecloth.
   
   [My notes:  I usually don't have a bunch of 'bony' chicken pieces
   laying around the house.  When I make my chicken stock, I just throw
   the whole darn chicken in the pot, cover it with water and boil for 1
   hour.  If I have the vegies to put in, wonderful; if not, tuff luck.
   Even without the vegies in the stock, the Mulligatawny is very good.
   Not too hot or spicy, but very flavorful.  The cut-up vegetables
   really fill up the soup bowl and your tummy, as well!  Well worth the
   effort to make.  -sr]
   
   [ Better Homes & Gardens New Cook Book ]
   
   Posted by Shelley Rodgers. Courtesy of Fred Peters.
  
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