Mulligatawny Soup

From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman
Published by William Morrow & Company in New York in 1978

2 half chicken breasts
10 cups chicken stock or bouillon
1 Iarge onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery (with leaves it possible), finely chopped
1 bayleaf
3 tbsp. butter or margarine
3 tbsp. flour
1-2 tbsp. curry powder
3/8 cup long-grain rice, cooked
salt and pepper to taste
chopped parsley for garnish

Serves 8

1 
Place the chicken breasts and the stock or bouillon in a large soup pot. Bring to a boil, and simmer very gently, partially covered, until chicken breasts are tender (about 20 minutes). Remove chicken breasts, and when cool enough to handle, skin and bone them. Cut the meat into tiny shreds and reserve. Leave the cooking liquid in the soup pot.

2 
In a frying pan saute the onion, carrot and celery in the butter for 5 minutes. Then add the bayleaf.

3
Sprinkle the vegetables with the flour and curry powder. Stir well with a wooden spoon until all the vegetables are coated. Then, with a wire whisk, stir the vegetables into the soup pot. Stir well to dissolve the flour and curry. Bring to a boil and simmer, partially covered, for 30 minutes.

4
Add the reserved chicken meat and the cooked rice and simmer 1 minute longer. Season to taste with salt and pepper. Garnish with chopped parsley.

Note
This soup reheats very well, and even freezes.