Monday, July 21, 2008

Mulligatawny (Chicken Curry Soup)

2 Tbsp. vegetable oil

1/2 cup minced onion

1 tsp. curry powder

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

1 tart apple (granny smith) peeled and chopped

1 cup diced, cooked chicken

1/3 cup flour

4 cups chicken broth (I use the Swanson broth with less sodium)

1 (8 oz.) can tomato sauce

1 Tbsp. snipped parsley

2 tsp. lemon juice

1 tsp. sugar

dash of pepper

dash of cloves

Heat oil in a large sauce pot. Cook onion with curry in the oil until tender. Add carrot, celery and apple; cook, stirring frequently, about 5 minutes. Stir in chicken and then flour. Stir well to coat. Add chicken broth and tomato sauce. Bring to boil, stirring occasionally. Stir in parsley, lemon juice, sugar, cloves and pepper. Reduce heat; cover and simmer at least one hour.