Mullagawtawny Soup

From: (Dianna McMenamin)
Date: 26 Oct 1993 01:30:46 GMT
This is from Joy of Cooking:

Saute lightly, but do not brown:
	1/2 cup diced onion
	1 diced carrot
	2 diced ribs celery
	1/4 cup butter

Stir in:
	1-1/2 Tablespoons flour
	2 teaspoons curry powder
Stir and cook them about 3 minutes.

Pour in and simmer 15 minutes:
	4 cups chicken or lamb broth
	1 bay leaf

Add and simmer 15 minutes longer:
	1/4 cup diced tart apples
	1/2 cup boiled rice
	1/2 cup diced cooked chicken or lamb
	1 teaspoon salt
	1/4 teaspoon pepper
	1/8 teaspoon thyme
	1/2 teaspoon grated lemon rind

Immediately before serving, stir in:
	1/2 cup hot cream or coconut milk


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.