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January 1999 Issue
Soups and Stews
by Philip R. Gantt
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Mulligatawny Soup

This is a popular Indian soup which my father, Paul, learned from an Australian. The soup is curry based and is made in several steps: first the white stock, and then the soup itself.
  • 3 lbs. chicken (1 large fryer will do)
  • 2 lbs. veal
  • 2 large stalks celery
  • 1 large onion
  • 1 medium to large turnip
  • 1 large carrot
  • 2 tsp. salt
Cut the veal into 1 inch chunks and cut up the chicken into pieces, bone in. Put this meat and any veal bones into a kettle and add 5 quarts of water (1 quart per pound of meat). Add the vegetables and salt to the kettle. Cover and simmer for 5 hours. Strain the liquid from the kettle and cool. This is the white stock. The meat may be used in cooking other dishes, or returned to the soup later to make a stew.


  • ¼ cup butter
  • ¼ cup sliced onion
  • ¼ cup sliced carrot
  • ¼ cup chopped celery
  • ¼ chopped bell pepper
  • 1 apple, pared, cored and sliced
  • 1 cup chopped raw chicken
  • ¼ cup flour
  • 1 tsp. curry powder
  • ¼ tsp. mace
  • 4 whole cloves
  • 1 T. chopped parsley
  • 1 can stewed tomatoes
  • 1 cup boiled rice
  • 5 cups of the white stock
  • Salt and pepper to taste
Melt the butter in a sauce pan and sauté the onion, celery, carrots, bell pepper, apple and chicken. Cook until browned, and then add the flour, curry powder, mace, cloves, parsley and tomatoes. Cover and simmer for 1-½ hours. Heat the stock in a kettle. Strain the sautéed ingredients through a sieve (except the chicken) and add to the stock. Add the chicken and cooked rice to the stock. Serve with sourdough bread and butter.

If desired, return the veal and more of the cooked chicken to the soup to make a stew.

  • Yields: 12 servings
  • Preparation Time: 6 hours

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