Mulligatawny Soup III

This is a very old recipe from the 1930’s. Do not substitute margarine for the butter.

Step: 1

Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.

Step: 2

Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.

Step: 3

Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.

Step: 4

Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.

Step: 5

Add rice and boiling white stock. Serve.

Per Serving: 231 calories; protein 14.1g; carbohydrates 22.1g; fat 9.4g; cholesterol 42mg; sodium 256.5mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.