Home › Soup › Mulligatawny Soup

Mulligatawny Soup

Cut four apples, three or four nice onions, two carrots, two turnips, and one head of choice celery into three quarts of liquor, in which one or two fowls have been boiled, allow it to come to a good boil and then place it where it will simmer for about one-half pour; add four tablespoonfuls of currie powder and one of flour; mix all well together and let it boil for three or four minutes, pass through a colander, and serve with small pieces of roast chicken and boiled rice in a separate dish, or small squares of toasted or fried bread.