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MULLIGATAWNY SOUP | |
5 slices bacon, diced 2 1/2 lb. broiler-fryer 4 c. chicken broth 2 carrots, sliced 2 stalks celery, chopped 1 tbsp. curry powder 6 peppercorns, crushed 2 whole cloves 1 bay leaf 3 tbsp. all-purpose flour 1/3 c. water 1 c. half-and-half 1 1/2 c. hot cooked rice In 5-quart Dutch oven over medium-high heat fry bacon until crisp. Cut up chicken into serving pieces. Add to pan and brown well on all sides. Remove and drain on paper towels. Pour off all fat from pan. Return chicken and bacon to pan and add next 8 ingredients. Heat to boiling. Cover and simmer 30 minutes until chicken is tender. Cut meat from bones. Return to soup; discard bones, cloves, and bay leaf. In cup blend flour with water. Gradually add flour mixture to simmering soup, stirring. Add half-and-half, do not boil. To serve, ladle soup into warmed bowls. Spoon a mound of hot rice into each of the bowls. |
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