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| Mulligatawney Soup presented by Buckhorn Inn | Email this page to a Friend |
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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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| More Buckhorn Inn Recipes: Italian Cracked Wheat Bread | Marinated Beef Tenderloin | |
Chicken Meals | Soups and Stews