Source: U.S. Department of Defence
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Chicken Vegetable (Mulligatawny) Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 020 00
CHICKEN VEGETABLE (MULLIGATAWNY) SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
80 cal
9g
4g
3g
11 mg
1521 mg
37 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
1 lbs
2-7/8 cup
1-1/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
1-1/3 lbs
1 qts
1-5/8 lbs
BUTTER
6 oz
3/4 cup
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
CHICKEN BROTH
5 gal 2 qts
CHICKEN,COOKED,DICED
1-1/2 lbs
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
6-5/8 lbs
3 qts
CARROTS,FRESH,CHOPPED
1 lbs
3-1/2 cup
1-1/4 lbs
1 lbs
3-3/4 cup
1-3/8 lbs
CELERY,FRESH,CHOPPED
APPLES,FRESH,PEELED,SLICED
1-1/2 lbs
1 qts 1-1/2 cup
1-7/8 lbs
2/3 oz
3 tbsp
CURRY POWDER
CLOVES,GROUND
<1/16th oz
1/8 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
Method
1 Saute onions and peppers in butter or margarine until tender. Remove from fat; set aside for use in Step 4. Reserve fat for use in
Step 2.
2 Blend fat and flour to form a roux.
3 Prepare broth according to package directions. Add broth to roux, stirring constantly. Cook until blended.
4 Add chicken, sauteed onions and peppers, tomatoes, carrots, celery, apples, curry powder, cloves and pepper.
5 Simmer 45 minutes or until vegetables are tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold
for service at 140 F. or higher.
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https://theodora.com/recipies/soups/chicken_vegetable_mulligatawny_soup.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 80 cal |
| Carbohydrates: | 9g |
| Protein: | 4g |
| Fat: | 3g |
| Cholesterol: | 11 mg |
| Sodium: | 1521 mg |
| Calcium: | 37 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/3 lbs | 1 qts | 1-5/8 lbs |
| BUTTER | 6 oz | 3/4 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 13-1/4 oz | 3 cup | |
| CHICKEN BROTH | 5 gal 2 qts | ||
| CHICKEN,COOKED,DICED | 1-1/2 lbs | ||
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 6-5/8 lbs | 3 qts | |
| CARROTS,FRESH,CHOPPED | 1 lbs | 3-1/2 cup | 1-1/4 lbs |
| CELERY,FRESH,CHOPPED | 1 lbs | 3-3/4 cup | 1-3/8 lbs |
| APPLES,FRESH,PEELED,SLICED | 1-1/2 lbs | 1 qts 1-1/2 cup | 1-7/8 lbs |
| CURRY POWDER | 2/3 oz | 3 tbsp | |
| CLOVES,GROUND | <1/16th oz | 1/8 tsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp |
| Method: | |
|
1 Saute onions and peppers in butter or margarine until tender. Remove from fat; set aside for use in Step 4. Reserve fat for use in Step 2. 2 Blend fat and flour to form a roux. 3 Prepare broth according to package directions. Add broth to roux, stirring constantly. Cook until blended. 4 Add chicken, sauteed onions and peppers, tomatoes, carrots, celery, apples, curry powder, cloves and pepper. 5 Simmer 45 minutes or until vegetables are tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence