Mulligatawny Soup
Kathy wrote that she and Larry were traveling north from Los Angeles along the Pacific Coast Highway and stopped to eat at a small town. When leaving the restaurant, Larry asked the cashier to give the chef his compliments on the soup. She asked if he would like the recipe - people asked for it so frequently, they kept copies on hand. It's a bit of "the islands" flavored  by India's spices.
Servings: 12 yield(s)
Ingredients
  • 2 qt chicken stock
  • 1 large chicken (~3 1/2 pounds)
  • 2 cup onion (chopped)
  • 2 cup celery (chopped)
  • 1 1/2 cup carrots (diced)
  • 1 1/2 cup green pepper (diced)
  • 1/3 cup apple sauce
  • 2 tbsp dried parsley
  • 1 1/2 tbsp powdered curry
  • 1/2 tsp white pepper
  • 1/2 tsp dry hot mustard
  • 1/2 tsp ground ginger
  • 1/2 tsp ground mace
  • 1/2 tsp salt (to taste)
  • 1/2 tsp powdered garlic
  • 1/4 tsp ground cloves
    • Optional
  • 4 cup canned tomatoes (chopped)
  • 2 oz butter (for roux)
  • 6 tbsp flour (for roux)
Instructions
  1. Bring chicken stock to a boil, add chicken, cook until chicken is done. Remove chicken from stock, refrigerate stock to clean off fat. You could pause here and come back the next day.
  2. When the chicken is cool, remove skin and bones, pull meat into bite-sized chunks.
  3. Reheat chicken stock and add spices. In separate pan, sauté onion, celery, carrots and green pepper for about 3 minutes, stirring frequently. (Recipe doesn't mention this, but I suggest a little olive oil for sautéing.) Add sautéed vegetables and chicken to stock, along with applesauce and parsley (and tomatoes, if desired). Bring to a boil, stirring frequently. Do not overcook - meat will become stringy and vegetables limp. If desired, mix in roux to thicken.
Recipe Notes

This recipe can be spread over two days, or you can just buy a precooked chicken at the store to skip the first steps of cooking and cooling the chicken.