MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Mulligatawny Soup
 Categories: Soups, Poultry
      Yield: 6 Servings
 
      4 c  Chicken broth
      2 c  Chicken; cooked, chopped
     16 oz Can diced tomatoes;
           - undrained
      1 md Cooking apple (1 c);
           - peeled, chopped
    1/4 c  Onion; finely chopped
    1/4 c  Carrot; chopped
    1/4 c  Celery; chopped
    1/4 c  Green pepper; chopped
      1 tb Parsley; snipped
      2 ts Lemon juice
      1 ts Sugar
    1/2 ts Curry powder; up to 1 ts
    1/8 ts Ground cloves
    3/4 ts Salt
      1 ds Pepper
           Chicken Stock:
      2    Chickens; bony pieces (backs, necks & wings)
      3    Celery ribs with leaves; cut up
      1    Carrot; cut up
      1 lg Onion; quartered
  1 1/2 ts Salt
    1/4 ts Pepper
      3    Whole cloves
      6 c  Water; cold
 
  In a large saucepan combine broth, chicken, undrained tomatoes,
  apple, onion, carrot, celery, green pepper, parsley, lemon juice,
  sugar, curry, ground cloves, salt, and pepper. Bring to boiling;
  reduce heat. Cover; simmmer for 20 minutes, stirring occasionally.
  
  Chicken Stock:

  In a large stockpot or Dutch oven place chicken pieces, celery,
  carrot, onion, salt, pepper, and cloves. Add the water. Bring to
  boiling. Reduce heat; cover and simmer for 1 hour. Remove chicken.
  Strain stock. Discard vegetables. Clarify stock, if desired (see
  note below). If using the stock while hot, skim fat. Or, chill
  stock and lift off fat. If you have the time to chill, that method
  is far easier.
  
  Yield: 4-1/2 Cups
  
  Crockpot Directions:

  Use ingredients as above, except use only 4 cups water. Combine all
  ingredients in an electric slow crockery cooker. Cover; cook on
  low-heat setting for 8 to 10 hours. Strain stock. Discard
  vegetables. Continue as directed above.
  
  Clarifying Stock:

  Clarify beef or chicken stock for a clear soup. Clarifying remove
  solid flecks that are too small to be strained out with
  cheesecloth, but that will muddy a soup's appearance. To clarify,
  combine 1/4 cup cold water, 1 egg white, and 1 egg shell, crushed.
  Add to stained stock; bring to boiling. Remove from heat; let stand
  for 5 minutes. Strain again through a sieve line with cheesecloth.
  
  Notes:

  I usually don't have a bunch of 'bony' chicken pieces laying around
  the house. When I make my chicken stock, I just throw the whole
  darn chicken in the pot, cover it with water and boil for 1 hour.
  If I have the vegetables to put in, wonderful; if not, tough luck.
  Even without the vegetables in the stock, the Mulligatawny is very
  good. Not too hot or spicy, but very flavorful. The cut-up
  vegetables really fill up the soup bowl and your tummy, as well!
  Well worth the effort to make. --Shelly Rodgers
  
  Recipe FROM: Better Homes & Gardens New Cook Book
  Recipe FROM: Fred Peters
  
  Posted by: Shelley Rodgers
 
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