Title: Mulligatawny Soup
Categories: Soups and, Stews
Yield: 8 Servings

1 tb Margarine
1 1/2 c Chopped onion
1 tb Curry powder
2 Cloves garlic, minced
1 lb Skinned boned chicken
-thighs, trimmed and chopped
1/2 ts Salt
1/8 ts Pepper
21 oz Low-salt chicken broth, (2
-cans)
1/2 c All-purpose flour
2 c 2% low-fat milk
1 lb Chopped peeled Golden
-Delicious apple, (2-3/4
-cups)
1/4 c Chopped fresh parsley

Melt margarine in a large saucepan over medium heat. Add onion, curry
powder, and garlic; saute 3 minutes. Add chicken, and saute 5 minutes. Add
salt, pepper, and broth; reduce heat to medium-low, and simmer 10 minutes.

Place flour in a bowl; add milk, stirring until blended. Add to soup; cook
10 minutes or until thickened, stirring constantly. Add apple; cook 5
minutes. Remove from heat; stir in parsley. Yield: 2 quarts (serving size:
1 cup).

Per serving: 170 Calories; 5g Fat (23% calories from fat); 16g Protein; 19g
Carbohydrate; 42mg Cholesterol; 378mg Sodium

Recipe by: Cooking Light, October 1994, page 68

Posted to MC-Recipe Digest V1 #420 by igor@digex.net on Jan 28, 1997.