This golden colored soup comes from Northern India. Serve it in wide shallow bowls to allow room to add rice. A good accompliment is crisp Papar bread [fried pappadums] or fried tortillas which are similar to some Indian breads.
Put the chickens in a large pot; add water and salt; bring to a boil; cover and simmer for 1 hr, until chicken is tender. Remove chickens, cool slightly; and remove meat from bones. cut breasts into 3-4 pieces each; leave legs and thighs whole. Discard bones and reserve stock.
In the same pot, melt 6 tbsps butter, add spices and cook together 5 min. or until onions are soft. Remove from heat and stir in flour. Puree the beans in their juice and add; stir in the stock and simmer together 15 min, stirring frequently. Add the chicken.
Just before serving, melt the remaining butter with the cloves; remove cloves and stir butter into soup. Adjust seasoning; serve in large bowls and pass rice and lemon slices at the table.
From: Jim Weller Date: 21 Jan 96
Your Mulligatawny Soup is ready. Bon appetit!
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