Mulligatawny Soup (famous chicken soup of Carole Curlee)

This soup is a mail in itself. It is marvelous to bring to friends for NEARLY ANY REASON. I have been dubbed an honor Jewish Grandmother because of this soup! You really must try it! This makes approximately 4 quarts, and freezes well.

(The easiest way to make this is to cook the chicken the day before. Cool slightly, and take the meat off the bones. Save broth in the refrigerator, and refrigerator the chicken meat. Covered, separately. Remove the fat the next day from the broth.)

To cook chicken: Place chicken, water, Accent, 2 tsp. salt, 1 whole onion, celery stalks in a large kettle. Cover and simmer for 2 1/2 hours, or until the chicken is tender. Check in 2 hours. Be sure and bone while still fairly warm for ease in removing meat.

Next Day: Melt butter in a large kettle and sauté the garlic and rice until rice is straw colored. Add the onion, carrots, celery and sauté for a few minutes,; do not allow rice to become too brown. Bring 10 cups of chicken broth to a boil and add to vegetables. (GUARD against steam hitting you in the face!) Season with bouillon cubes, to taste, curry powder, remaining 1 tsp. Salt and the pepper. Simmer until rice is cooked, nearly 20 minutes. Add chicken, cut into bite size pieces.

Blend cornstarch with the 1/2 cup milk and add to the soup; cook and stir until thickened. Just before serving, add the cream.

Makes 4 quarts. GREAT!!!

Note: If the water has boiled down, and you need to add some water to equal 10 cups, simply add 1 1/2 bouillon cubes for each cup needed. I usually add 4 or 5 cubes for good measure. Taste at that point.