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Mulligatawney Soup


Chef Bob Neisler



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



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.