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Tom's Mulligatawny Soup

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Recipe Summary Tom's Mulligatawny Soup

Literally translated, 'Mulligatawny' means 'fire water.' Although it's not spicy, you can adjust the curry to your desired hotness.

Ingredients | Tom Rothman Entourage

3 tablespoons margarine

2 cups chopped apples

¾ cup chopped celery

½ cup chopped onion

½ cup chopped carrot

½ cup chopped bell pepper

¾ cup all-purpose flour

1 teaspoon curry powder

1 teaspoon salt

1 teaspoon ground black pepper

½ gallon chicken stock

3 ½ cups stewed tomatoes

2 whole cloves

1 pound chicken, cut into chunks

1 teaspoon minced fresh parsley, or to taste

Directions

Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.

Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.

Info | Tom Rothman Entourage

prep: 20 mins cook: 35 mins total: 55 mins Servings: 25 Yield: 12 1/2 cups

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