Mulligatawney Soup

12 Servings
100% would make this recipe for Mulligatawney Soup again.

Soup From Colonial Times British

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Mulligatawney Soup Ingredients

1 medium Onion; sliced	Salt and pepper to taste
10 Cloves garlic; finely	4 cups Water
4 tablespoons Butter	4 Bouillon cubes
1 teaspoon Vegetable oil	4 sl Italian or French bread
1 -(up to)	4 sl Swiss cheese
2 tablespoons Fresh parsely (chopped)

Instructions for Mulligatawney Soup

1: Bring Chicken stock to boil
2: Add rice and clove to stock, simmer10 minutes
3: Add celery, apple, yellow onion and pepper to stock, simmer about 30 minutes
4: Make a roux with the butter and flour, cook 10 minutes till it gets light brown
5: Add curry power, Adobo, salt, pepper, lemon zest, and light cream to roux..Whip until smooth, Then add to stock
6: Add chicken, minced ham, green onion and the tomatoes to the soup simmer 12 to 15 minutes
7: Serve and enjoy

Main Ingredient: ChickenCuisine: British/Colonial