Gingers Soul Comfort Soup Vegetable Beef Recipes

MULLIGATAWNY (INDIAN) SOUP ( BEEF )

Mulligatawny (Indian) Soup ( Beef ) image

This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!

Provided by CountryLady

Categories Roast Beef

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, chopped
2 carrots, chopped
1 apple, peeled, cored & chopped
1/4 cup dripping
2 tablespoons flour
2 -4 teaspoons curry powder
5 cups beef stock
1 (14 ounce) can tomatoes, chopped
salt and pepper
1 cup leftover cooked beef, minced
1/3 cup cooked rice

Steps:

Fry vegetables & apple in drippings until soft & beginning to lose colour.
Stir in flour & curry and cook for 1 minute.
Add stock, tomatoes & seasoning.
Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
Sieve or liquidize the soup & return to pot.
Add minced beef & rice.
Bring back to the boil for 2- 3 minutes, check the seasoning & serve.

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