Mulligatawny Soup


3 lb. broiler/fryer chicken, cooked, skinned, boned, and cut into bite size pieces. (Use the chicken left over from making broth.)
4 cups of chicken broth
1 teaspoon salt
1 teaspoon gfcf curry powder
1 teaspoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
2 Tablespoons Ghee
1 medium onion, chopped, about ½ cup
2 tablespoons tapioca flour
2 medium tomatoes, chopped
1 large apple, coarsely chopped
1 medium carrot
1 medium green pepper, cut into ½ inch piece

Heat ghee in Dutch oven over medium heat. Cook onion in ghee, about 2 minutes. Remove from heat. Stir in tapioca flour. Gradually stir in broth. Add chicken, and all remaining ingredients. Heat to boiling, reduce heat. Cover and simmer about 10 minutes, or until carrots are tender. Garnish with parsley. 6 servings.

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