Post by blackcrowheart on Dec 23, 2005 22:55:29 GMT -5
Harvest Soup
(a twist on Mulligatawny with a little addition of my own)
3 medium-size carrots, pared and sliced
2 stalks of celery, sliced
6 cups chicken broth
3 cups cooked diced chicken
1 large onion
1/4 cup (½ stick) butter or margarine
1 box Stouffer’s Harvest Apples - prepared by package directions (they are
now called stewed or make your own scalloped appels)
5 teaspoons curry powder
1 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 cup chopped parsley
Cook carrots and celery in 1 cup stock in a medium-sized saucepan 20
minutes, or until tender. Add chicken, heat just until hot; cover, keep warm.
Sauté onion until soft in butter or margarine in Dutch oven; stir in apples,
curry powder and salt; sauté 5 minutes longer; add flour. Gradually stir in
remaining chicken stock; heat to boiling, stirring constantly; reduce heat;
cover; simmer 15 minutes.
Add vegetables and chicken with the stock they were cooked in; bring jut to
boiling. Stir in lemon juice.
Garnish with parsley.
Debra - Mitakuye oyasin - We are all related.
Author of "A Very Special Child" _http://www.whodathunk.org_
(a twist on Mulligatawny with a little addition of my own)
3 medium-size carrots, pared and sliced
2 stalks of celery, sliced
6 cups chicken broth
3 cups cooked diced chicken
1 large onion
1/4 cup (½ stick) butter or margarine
1 box Stouffer’s Harvest Apples - prepared by package directions (they are
now called stewed or make your own scalloped appels)
5 teaspoons curry powder
1 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 cup chopped parsley
Cook carrots and celery in 1 cup stock in a medium-sized saucepan 20
minutes, or until tender. Add chicken, heat just until hot; cover, keep warm.
Sauté onion until soft in butter or margarine in Dutch oven; stir in apples,
curry powder and salt; sauté 5 minutes longer; add flour. Gradually stir in
remaining chicken stock; heat to boiling, stirring constantly; reduce heat;
cover; simmer 15 minutes.
Add vegetables and chicken with the stock they were cooked in; bring jut to
boiling. Stir in lemon juice.
Garnish with parsley.
Debra - Mitakuye oyasin - We are all related.
Author of "A Very Special Child" _http://www.whodathunk.org_