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Mulligatawney Soup presented by Buckhorn Inn
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INGREDIENTS:
1 chicken
3 qts water or chicken broth (no salt)
4 ribs diced celery
1 medium diced onion
3 matchsticks cut carrots
3 diced tart apples
2 peeled and diced medium turnips
1 medium diced tomato
1 cup rice
1 tsp curry powder
1 tsp ground ginger
1 tsp black pepper
2 tsps salt
1 tsp thyme
1 tsp oregano
DIRECTIONS:
Combine all ingredients in a stock pot, and bring to a boil. Let slow boil
for 45 minutes. Remove chicken and let chicken cool. Pick meat from chicken,
discarding skin and bones. Return meat to pot. Cook until vegetables are
tender. Taste and correct seasonings. Serve hot.
Chef Bob Neisler
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Buckhorn Inn
Gatlinburg, Tennessee
A tranquil retreat for the discriminating traveler.
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Click here for pictures and information about the inn.
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More Buckhorn Inn Recipes:
Italian Cracked Wheat Bread
| Marinated Beef Tenderloin
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More Recipes
Chicken Meals
| Soups and Stews
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