Fr. Wm Corby Division and Associates, Fairfax Station, Virginia



February Selection

Mulligatawny Soup

Courtesy: Jack Devaney

Yield: 4 servings



1 onion, chopped

1 cooking apple, chopped

1/4 stick butter or margarine

1/4 tablespoon mild curry powder

5 cups water

1 small potato, chopped (for thickening)

1 tablespoon mango chutney



Chop the onion and apple. Cook in butter or margarine until golden brown. Mix the curry powder with a little cold water and add this to the onion and apple mixture. Cook gently for a few minutes.


Add the water, chopped potato and chutney. Simmer for l/2 hour. Liquidize, then reheat. Serve with a bowl of fluffy white rice.