Home › Soups › Mullagatawny Soup

Mullagatawny Soup

1 tablespoon beef drippings 1 large onion 2 quarts stock 2 tablespoons chopped carrot 3 tablespoons chopped celery 1/2 lemon 2 cloves 2 peppercorns 1/2 teaspoon salt 1/2 teaspoon curry powder 2 tablespoons boiled rice 1½ cup cooked chicken or veal Slice the onion and fry it brown in the drippings; put it into the stock, together with the carrot, celery, lemon juice, cloves and peppercorns. Mix the curry powder and salt to a smooth paste with a little water, and add that also. Simmer one hour, strain and cool; remove the fat; add the chicken and rice; reheat and serve.