Mulligatawney Soup
Soup From Colonial Times British
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
soup
advance
british/colonial
chicken
lunch
winter
comforting
lunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 4 tablespoons butter
- salt and pepper to taste
- 4 cups water
- 1 teaspoon vegetable oil
- 1 medium onion sliced
- 4 slices swiss cheese
- 2 tablespoons fresh parsley chopped
- 10 garlic finely chopped
- 1 -(up to)
- 4 cubes bouillon
- 4 slices italian or french bread
- Carbohydrate 7.80559970893314 g
- Cholesterol 18.910375 mg
- Fat 7.45281836370341 g
- Fiber 0.47841028122702 g
- Protein 3.87150342453525 g
- Saturated Fat 4.25326615469446 g
- Serving Size 1 1 Serving (77g)
- Sodium 127.33074508166 mg
- Sugar 7.32718942770612 g
- Trans Fat 0.496340040886441 g
- Calories 113 calories
1: Bring Chicken stock to boil 2: Add rice and clove to stock, simmer10 minutes 3: Add celery, apple, yellow onion and pepper to stock, simmer about 30 minutes 4: Make a roux with the butter and flour, cook 10 minutes till it gets light brown 5: Add curry power, Adobo, salt, pepper, lemon zest, and light cream to roux..Whip until smooth, Then add to stock 6: Add chicken, minced ham, green onion and the tomatoes to the soup simmer 12 to 15 minutes 7: Serve and enjoy
