*  Exported from  MasterCook  *

                               Mulligatawny

Recipe By     : Skinny Soups
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       ts           Canola oil
   2       lg           Onions -- coarsely chopped
   2       lg           Celery ribs -- coarsely chop
   1       cl           Garlic -- minced
   4       c            Chicken stock -- defatted
   2       lg           Apples -- * see note
   2       md           Carrots -- coarsely chopped
     1/4   c            Fresh parsley -- coarsely chop
   2       tb           Sweet red peppers -- coarsely
   1       c            Water
     1/2   c            Boiling potatoes --
                        - peeled & diced
   2 1/2   ts           Curry powder
   1       ts           Chili powder
     1/2   ts           Ground allspice
     1/4   ts           Dried thyme
     1/4   ts           Black pepper
   1 1/2   lb           Chicken wings
   1       lb           Chicken breast halves
   1 1/4   c            Canned diced tomatoes
                        Salt

  Combine oil, celery, onions, and garlic in a large pot. Cook over
  medium heat, stirring, until onions are limp, 4 to 5 minutes. Add
  1 tb chicken stock if necessary to prevent vegetables from burning.
  Add apples, carrots, parsley, and sweet peppers and cook, stirring,
  3 to 4 minutes longer. Stir in remaining stock, water, potatoes,
  curry powder, chili powder, allspice, thyme, and pepper. Add
  chicken. Bring mixture to a boil; then lower heat and simmer,
  covered, 1 hour and 5 to 10 minutes.

  Remove pot from heat. Remove chicken from pot. Discard chicken
  wings and set chicken breasts aside to cool. Skim off and discard
  fat on soup surface, using large, shallow spoon. Stir in tomatoes.

  Using a measuring cup, scoop about 2 cups vegetables and liquid
  from pot and transfer to a blender or food processor. Blend or
  process until mixture is completely pureed. Return puree to pot.

  When chicken breasts are cool enough to handle, remove meat from
  bones and cut into bite-sized pieces. Return meat to pot and add
  salt if desired. Reheat until mixture is piping hot.

  Will keep in refrigerator for 3 days.


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