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Mulligatawny Soup

(1 Votes)


  • 2 Tbs. vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into 3/4 inch pieces
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 Tbs. all-purpose flour
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground nutmeg
  • 2 whole cloves
  • 2 quarts chicken stock or broth
  • 1 cup chopped tomato
  • 3/4 chopped carrot
  • 1/4 to 1/2 cup whipping cream or half-and-half
  • salt
  • white pepper
  • paprika

Heat oil in 6 or 8 quart pressure cooker over medium heat. Saute chicken until browned and no longer pink in center, about 5 minutes. Remove chicken and reserve. Add green pepper and onion to pressure cooker. Saute until tender. Stir in flour, curry powder, nutmeg, and cloves. Cook 1 minute. Add chicken stock, tomato, and carrot. Close cover securely. Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds pressure. Let pressure drop of its own accord. Discard cloves. Process soup mixture in blender or food processor until smooth. Return to pressure cooker. Stir in cream and reserved chicken. Cook over medium heat, just until hot, 1 to 2 minutes. Season to taste with salt and pepper. Sprinkle with paprika.

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