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Curried Soup
(Mulligatawny)
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| What You Need: |
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1 chicken or rabbit, about 3 pounds
Flour for dredging
½ cup chopped mushrooms (optional)
1 onion, finely chopped
2 apples, finely chopped
¼ cup parsley, finely chopped (optional)
1 carrot, thinly sliced
4 tablespoons tomato paste
½ green pepper, minced
1 teaspoon sugar
1½ teaspoon curry powder
¼ teaspoon mace
2 cloves
4 tablespoons grated coconut
8 cups chicken broth or bouillon
½ cup cooked rice
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| How To Cook: |
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1. Cut the meat into serving pieces and dredge in flour. Place in a very large covered casserole. Add all other ingredients except the broth and rice.
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2. Pour in 1 cup of the broth. Cover the casserole and cook in the microwave oven until the meat is tender (about 25 to 30 minutes), stirring gently a time or two.
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3. Remove the meat and put the remaining ingredients in the casserole through the blender or a sieve to puree. Remove the meat from the bones and break into small pieces.
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4. Return all the ingredients to the casserole and add the rest of the broth. Heat in the microwave oven, covered, to bring the soup to a simmer. To serve, put a tablespoon of rice in the bottom of a bowl and pour the soup over.
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TIP:
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If you have a large amount of chicken necks, backs, wings, etc., use about 6 pounds of them, or more, in place of the chicken.
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