Mulligatawny (Indian) Soup ( Beef ) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!! Ingredients:
1 large onion, chopped |
2 carrots, chopped |
1 apple, peeled, cored & chopped |
1/4 cup dripping |
2 tablespoons flour |
2 -4 teaspoons curry powder |
5 cups beef stock |
1 (14 ounce) can tomatoes, chopped |
salt and pepper |
1 cup leftover cooked beef, minced |
1/3 cup cooked rice |
Directions:
1. Fry vegetables & apple in drippings until soft & beginning to lose colour.
2. Stir in flour & curry and cook for 1 minute.
3. Add stock, tomatoes & seasoning.
4. Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
5. Sieve or liquidize the soup & return to pot.
6. Add minced beef & rice.
7. Bring back to the boil for 2- 3 minutes, check the seasoning & serve.
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