Mulligatawny Soup: Bon Appetit with Etsy foodies and artisans

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My favorite meal-in-a-bowl is mulligatawny soup, the hearty 18th Century British concoction created by Indian cooks who served in English colonial homes. Below is my favorite, truly scrumptious recipe -- get out your your shopping list, special spices, tureen, bowls and ladle, all found today on Etsy's search pages in prices ranging from $3.00 to $150.00.

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East Indian Mulligatawny Soup

Ingredients:

1.5 lbs skinless chicken thighs (preferably bone-in)

Flour and cooking oil

4 tsp. Curry Powder (hot or mild, depending on your taste)

1 tsp. ground ginger

1/4 - 1/2 tsp. hot red pepper flakes

1/4 tsp. ground cloves

1/4 tsp. ground black pepper

1 quart chicken stock

1 cup each chopped carrots, celery, turnip, parsnip, tart apple

2 cups diced onion

3 or 4 cloves minced garlic

2 cups (or 1 can) garbanzo beans, drained and rinsed

Finish with:

2-3 tsp. grated lemon zest

2 Tbsp. lemon juice

1/4 cup chopped cilantro or Italian Parsely

Optional: Salt and fresh ground black pepper to taste

Directions: Dredge chicken in flour. In a large nonstick skillet, heat 1 Tbsp. oil over medium heat. Add chicken and all the spices to the skillet and cook 5-7 minutes, turning the chicken to brown it. Transfer these ingredients to a slow cooker or heavy soup pot. Deglaze the skillet with one cup of the stock, and transfer that the the pot. Add the fresh vegetables, apple, garlic, beans and remianing stock to the pot, and mix gently to combine. Place a piece of foil lightly atop the ingredients, then cover the pot tightly. If using your slow cooker, cook on low for 5-6 hours. On the stove, cook on lowest flame for 3 - 4 hours.

At serving time, add some salt and pepper to taste if needed, and stir in the lemon zest, lemon juice and cilantro or parsely. NOTE: If you prefer a vegan version, add more garbanzo beans and veggies in place of the chicken