Description
This is a very old recipe from the 1930’s. Do not substitute margarine for the butter.
Ingredients
- ¼ cup butter
- ¼ cup sliced onion
- ¼ cup sliced carrots
- ¼ cup chopped celery
- ¼ cup chopped green bell pepper
- 1 apple – peeled, cored and sliced
- 1 cup chopped chicken breast meat
- ¼ cup all-purpose flour
- 1 teaspoon curry powder
- ¼ teaspoon chopped fresh mace
- 4 whole cloves
- 1 tablespoon chopped fresh parsley
- 1 cup stewed tomatoes
- salt and pepper to taste
- 1 cup cooked white rice
- 5 cups beef stock
Instructions
- Melt butter in large saucepan. Add onion
- carrot
- celery
- pepper
- apple
- and chicken. Cook until browned.
- Stir in flour
- curry powder
- mace
- cloves
- parsley
- and tomatoes. Cover
- and simmer 1 1/2 hours.
- Take chicken out
- set aside
- and strain vegetables from broth. Return chicken to pot.
- Using a food mill
- puree vegetables. Return to soup. Season to taste with salt and pepper.
- Add rice and boiling white stock. Serve.
Servings: 6