Mulligatawny Soup

Ingredients

[b]For the broth[/b]
1 whole chicken with giblets, and feet if possible
1 celery
1 carrot
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon mustard seeds
Salt and pepper to taste
Whatever spices you like
[b]Vegetables[/b]
2 tablespoons ghee ([url href=”https://www.beetsandbones.com/how-to-make-clarified-butter-and-ghee/” title=”How to Make Clarified Butter and Ghee in Slow Cooker”]how to make ghee[/url])
1 large onion, chopped finely
2 carrots, chopped finely
2 celery sticks, chopped finely
1 leek (white part only) , sliced finely
2 garlic cloves, minced.
[b]Spices[/b]
5 whole cloves, crushed, or 1/8 teaspoon powdered
1 tablespoon curry powder
1/4 ground cumin
1/4 teaspoon ground ginger
A dash of cayenne (optional)
10 cups of homemade chicken broth
1 cup jasmine rice
Shredded meat from one chicken
1 green apple
Juice of 1 lemon
1 cup heavy cream

Instructions

To make broth, toss all ingredients in a large soup pot, bring to boil and skim surface scum as it appears.
Cover leaving a small crack and simmer for 4-5 hours (the amount of liquid will reduce).
Set the chicken aside. Strain broth to a couple of mason jars, allow to cool, then get rid of the fat that solidifies on top.
To make the soup, remove meat from the chicken and chop it. Set aside.
In a large soup pot (I use the same one I make broth in, to use less pans), heat ghee, add vegetables and saute until soft, about 10 minutes.
Add spices, mix and saute for a few more minutes.
Add broth, simmer for 20 minutes.
Add rinsed jasmine rice, cook for 15 minutes.
Add shredded chicken and apple, simmer 10 minutes.
Turn heat off, add lemon juice and cream, adjust salt if needed.
Serve with thin lemon slices, slivered almonds or parsley/cilantro.