Mulligatawny Soup

mulligatawny soup with buttered pumpernickel toast, yum yum

Our area had an unseasonably warm temperature which went as high as 65 degrees. Winter is back after a 2-week vacation and I'm glad I can finally make soups. Winter in my house means oceans of soup for dinner. First in my soup repertoire is mulligatawny. I haven't made this soup with a funny name in a while. It is supposed to be Indian in origin, it has curry powder as flavoring so I believe it is. The recipe I always use is from Betty Crocker cookbook because it is the simplest and I like simple. Other recipes I found online have lentils, rice, heavy cream, or coconut milk which in my opinion will make the soup heavy. Some puree the soup which makes it look like baby food and unappetizing. I don't really care if my soup is not authentic, I love it and with a slice or two of buttered pumpernickel toast it makes a delicious satisfying dinner.

Mulligatawny Soup
2 pounds skinless chicken breasts with bones, cut up
4 cups water
2 teaspoon salt
1 teaspoon curry powder
1 teaspoon lemon or tamarind juice
1/8 tsp ground cloves
1/8 tsp ground mace
1 tablespoon butter
1 tablespoon light olive oil or grapeseed oil
1 medium onion, chopped
2 tablespoons flour
1 medium carrot, chopped
1 large apple, cored and coarsely chopped
1 medium green bell pepper, diced

• Heat chicken, water, salt, curry powder, lemon juice, cloves, and mace to boiling in a Dutch oven, reduce heat. Cover and simmer for 1 hour. Remove chicken from broth, leave until cool enough to handle.
• Remove chicken from bones and cut into bite-size pieces, set aside. Skim fat from broth and add water, if necessary to measure 4 cups.
• In a skillet, heat butter and oil over medium heat and cook onions until soft, remove from heat. Stir in flour, gradually stir in some broth. Add the flour mixture into the Dutch oven and mix well. Add the chicken pieces, tomatoes, apple, carrot, and green pepper. Heat to boiling, reduce heat. Cover and simmer until carrot is tender, about 10 minutes.