Mulligatawny Soup III
- Number of Servings: 6
Ingredients
Non-Stick Butter Spray1/4 C. Sliced Onion1/4 C. Sliced Carrots1/4 C. Chopped Celery1/4 C. Chopped Green Bell Pepper1 Apple, Cored & Sliced1 C. Quorn Naked Chik'n Cutlet, Thawed & Chopped1/4 C. Whole Wheat Flour1 tsp. Curry Powder1/4 tsp. Chopped Fresh Mace4 Whole Cloves1 Tbsp. Chopped Fresh Parsley1 C. Stewed TomatoesSalt & Pepper to Taste1 C. Cooked Brown Rice5 C. Vegetable Stock
1. Heat non-stick spray in large saucepan. Add onion, carrot, celery, pepper, apple, & chicken. Cook until browned.
2. Stir in flour, curry powder, mace, cloves, parsley, & tomatoes. Cover, & simmer 1 1/2 hrs.
3. Take chicken out, set aside, & strain vegetables from broth. Return chicken to pot.
4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt & pepper.
5. Add rice & boiling stock. Serve.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LFERGUSON0.
2. Stir in flour, curry powder, mace, cloves, parsley, & tomatoes. Cover, & simmer 1 1/2 hrs.
3. Take chicken out, set aside, & strain vegetables from broth. Return chicken to pot.
4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt & pepper.
5. Add rice & boiling stock. Serve.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LFERGUSON0.
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 1.8 g
- Cholesterol: 1.7 mg
- Sodium: 165.5 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 3.6 g
- Protein: 5.9 g
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