CHICKEN VEGETABLE (MULLIGATAWNY) SOUP

Ingredients

CLOVES,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 1 lbs 2-7/8 cup 1-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/3 lbs 1 qts 1-5/8 lbs
BUTTER 6 oz 3/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 oz 3 cup
CHICKEN BROTH 5 gal 2 qts
CHICKEN,COOKED,DICED 1-1/2 lbs
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 6-5/8 lbs 3 qts
CARROTS,FRESH,CHOPPED 1 lbs 3-1/2 cup 1-1/4 lbs
CELERY,FRESH,CHOPPED 1 lbs 3-3/4 cup 1-3/8 lbs
APPLES,FRESH,PEELED,SLICED 1-1/2 lbs 1 qts 1-1/2 cup 1-7/8 lbs
CURRY POWDER 2/3 oz 3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp

Method

1 Saute onions and peppers in butter or margarine until tender. Remove from fat; set aside for use in Step 4. Reserve fat for use in
Step 2.
2 Blend fat and flour to form a roux.
3 Prepare broth according to package directions. Add broth to roux, stirring constantly. Cook until blended.
4 Add chicken, sauteed onions and peppers, tomatoes, carrots, celery, apples, curry powder, cloves and pepper.
5 Simmer 45 minutes or until vegetables are tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold
for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
80 cal 9 g 4 g 3 g 11 mg 1521 mg 37 mg

Portion

1 Cup

Yield

100


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