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Newsgroups: rec.food.recipes
From: dmcmenam@mhc.MtHolyoke.edu (Dianna McMenamin)
Subject: Mullagawtawny Soup
Message-ID: <2ahuk6$2l9@slab.mtholyoke.edu>
Organization: Mount Holyoke College
References: <93295.160146KERRIGAN@MAINE.MAINE.EDU>
Date: 26 Oct 1993 01:30:46 GMT
Now that the computer and the cookbooks are finally in adjacent rooms, I can
finally start posting my favorite recipes without too much trouble.
This is from Joy of Cooking:
Mulligatawny Soup
-----------------
Saute lightly, but do not brown:
1/2 cup diced onion
1 diced carrot
2 diced ribs celery
in:
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
--
Dianna McMenamin | There is more than meets the eye. There is
dmcmenam@mhc.mtholyoke.edu | always more than meets the eye.
| -- Barbara Rubin Hudson