Reference > Farmer's Cookbook > SOUPS > Mulligatawny Soup
  Philadelphia Pepper Pot Mock Turtle Soup  

Mulligatawny Soup

5 cups White Stock II
1/4 cup butter
1 cup tomatoes
1/3 cup flour
Onion, cut in slices
1/4 cup each
1 teaspoon curry powder
Carrot, cut in cubes
Celery, cut in cubes
Blade of mace
1 pepper, finely chopped
2 cloves
1 apple, sliced
Sprig of parsley
1 cup raw chicken, cut in dice
Salt and pepper

French Chef

Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.

  Philadelphia Pepper Pot Mock Turtle Soup  

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