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July 30, 2010

Mulligatawny Soup

Published Monday, September 01, 2008

YIELD: 24 servings 1 cup + 2 Tbsps. chicken broth ⅝ tsp. salt and pepper 2¼ oz. fresh eggplant, peeled and diced ⅛" 9 oz. fresh yellow onions, diced ⅛" 4½ oz. fresh celery, diced ⅛" 2¼ oz. fresh red peppers, diced ⅛" 2¼ oz. fresh green peppers, diced ⅛" 3½ oz. butter 1¾ oz. converted white rice, raw 5½ oz. all-purpose flour 1 Tbsp. + ½ tsp. curry powder 4¼ oz. Idaho potatoes, 60 or 80 CT, peeled and diced 4½ oz. Red Delicious apples, ...

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