MULLIGATAWNY

  • Sale
  • Regular price $12.50


With origins in Indian cuisine this traditional curried soup is deliciously fragrant and flavourful. Made with chicken, fresh veggies and apples it’s extra mouth-watering when you add a can of coconut milk!

DIRECTIONS: 1) IN LARGE POT BROWN 1-2 LB CUBED CHICKEN AND 1 CHOPPED ONION. 2) ADD PACKAGE CONTENTS, 10-12 C WATER, 3 CHOPPED CARROTS, 2 CHOPPED CELERY STALKS, BOIL, THEN SIMMER COVERED ON LOW FOR 1 ½ HR. 3) 20 MINS BEFORE SERVING, ADD 2 C CHOPPED TART APPLE. SEASON WITH SALT AND PEPPER. OPTION: THICKEN WITH COCONUT MILK, SUBSTITUTE SHRIMP FOR CHICKEN. NOTE: TO MAKE 4-5 SERVINGS, MIX PACKAGE IN ZIP LOCK AND USE HALF; USE HALF OF THE REMAINING INGREDIENTS. PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING.

INGREDIENTS: RICE (BROWN, WHITE), YELLOW SPLIT PEA, RED LENTIL, SOUP BASE (CORN SYRUP SOLIDS, SALT, SUGAR, WHEAT FLOUR, DEXTROSE, CORN STARCH, CANOLA OIL, GUAR GUM, NATURAL FLAVOR, TURMERIC, HERBS, SPICES), MUNG BEAN, DRIED VEGETABLES ( CARROT, ONION, POTATO, LEEKS, PEPPERS, CELERY, CABBAGE, SULPHITE), CASHEW, GARLIC, ONION, SALT, HERBS, SPICES. MAY CONTAIN:PEANUTS, SOY, EGG, MILK, SESAME, MUSTARD, BARLEY, OTHER TREE NUTS