Mulligatawny Soup

(from Joy of Cooking)

Sauté lightly, but do not brown:
	½ cup diced onion
	1 diced carrot
	2 diced ribs celery
	¼ cup butter

Stir in:
	1½ 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:
	¼ cup diced tart apples
	½ cup boiled rice
	½ cup diced cooked lamb
	1 teaspoon salt
	¼ teaspoon pepper
	1/8 teaspoon thyme
	½ teaspoon grated lemon rind

Immediately before serving, stir in:
	½ cup hot cream or coconut milk

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Jan 31 08:28:14 EST 1998