Dorothy's Mulligatawny Soup

                                      Dorothy’s Mulligatawny Soup

INGREDIANTS

- ½ whole chicken
- water to cover
- 2 bouillon cubes
- 1-2 heaping teaspoons of curry powder
- 4 T butter
- 2 onions chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 1 apple chopped
- 1 whole clove
- ½ cup sour cream or coconut milk
- ½ cup raisins
- Parsley chopped
- Cooked rice

METHOD 

Boil chicken and reserve broth. Cool and bone the chicken.

Heat the butter and sauté the vegetables and the apple until
barely cooked. Add curry powder and clove. Cook for 5
minutes.

Add raisins. Stir in sour cream, chicken, 2 quarts
of chicken stock, and the bouillon. Heat just to boiling but do not
boil, otherwise, the broth will curdle.

To serve, put a goodly spoonful of rice in a soup bowl, sprinkle
with parsley, ladle soup over it, and serve.

** You can find this recipe on MFP as Dorothy’s Mulligatawny
Soup
** Calories around 300 per serving and it makes about 8
servings. If you opt not to have the rice the calories go to 200.