Bertha S Mullitgatawny Soup Recipe

Ingredients for Bertha S Mullitgatawny Soup

• 1 medium onion, chopped
• 2 tablespoons butter
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/2 green bell pepper, chopped
• 1 medium apple, diced
• Cooked Chicken
• Flour
• Curry Powder
• Mace
• Whole Cloves
• Parsley
• Beef Consomme
• Tomatoes
• Salt And Pepper

How to Make Bertha S Mullitgatawny Soup

1. Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add 1 medium chopped onion and sauté until softened, about 5 minutes.
2. Add 1 chopped carrot, 1 chopped celery stalk, 1/2 chopped green bell pepper, and 1 medium diced apple. Cook for another 5 minutes, stirring occasionally.
3. Stir in 1.5 pounds of cooked chicken, cut into bite-sized pieces.
4. Gradually whisk in 4 cups of chicken broth, 1 can (14.5 oz) diced tomatoes (undrained), 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), and 1/2 cup of coconut milk.
5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste before serving. Garnish with fresh cilantro (optional).