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Drinks for a Crowd

Non-alcoholic

Mulligatawny Soup

Ingredients:

2 T. cooking oil
1 onion, chopped
1 clove garlic, minced
1 can diced tomatoes
2 cups cooked yellow toor daal
1-2 cups chicken broth
1 1/2 t. curry powder
 2-3 B/S chicken thighs
1/4 t. black pepper, salt to taste
Spices: 1 t. garam masala, 1 t. chili pepper, 1 t. ground cumin, 1 t. ground coriander, 1/4 t. ground ginger

Methods:

  1. In a large pot, heat oil. Add onion, bell pepper, garlic, spices and cook, stirring occasionally, until  onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 min until softened.
  2. Add daal, chicken broth, salt, curry powder, and chicken to the pot. Simmer, partially covered for ¬†10 minutes. Remove the chicken breasts with a slotted spoon. Blend portion of soup and return to pot.  Shred the chicken and return it to the soup along with the black pepper. Serve the soup topped with cilantro leaves.