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Tom's Mulligatawny Soup

Tom Revas

"Literally translated, 'Mulligatawny' means 'fire water.' Although it's not spicy, you can adjust the curry to your desired hotness."
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55 m servings 67 cals
Original recipe yields 25 servings (12 1/2 cups)

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  1. Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
  2. Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.

Nutrition Facts

Per Serving: 67 calories; 1.9 g fat; 7.8 g carbohydrates; 5.3 g protein; 11 mg cholesterol; 422 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I make this recipe without chicken and my wife always wants more, well done

Great flavor, warms body & soul! Quick to put together. I did omit the salt and made it gluten free by substituting 4 T. potato starch for the flour(didn't thicken it much so add more if you wan...