*  Exported from  MasterCook  *

                Murgh Shorba (Chicken Soup Punjabi Style)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
     1/2  cup           flour
   4      cloves        garlic -- minced
   2      tablespoons   fresh ginger -- grated
                        Dry Masala:
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      ground cardamom
     1/2  teaspoon      ground coriander
     1/2  teaspoon      turmeric
     1/2  teaspoon      paprika
     1/2  teaspoon      garam masala
     1/2  teaspoon      cayenne
                        ***
   2      quarts        chicken stock -- *
   1      cup           cooked chicken -- diced
   1      teaspoon      sugar
   1      teaspoon      salt
     1/2  cup           milk -- **
     1/4  cup           heavy cream
                        fresh ground pepper -- to taste

1.  In a large soup pot, melt the butter over medium heat.  Sprinkle the flour and stir steadily 
until the mixture just begins to turn golden brown.
2.  Stir in the garlic and ginger paste and the dry masala, blending well.
3.  Add the stock.
4.  Bring soup to the boil, then lower heat and simmer 10 minutes.
5.  Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk.  Simmer 5 minutes.
When serving, top with a teaspoon of heavy cream in the center of each bowl. 
 Grind a bit of black pepper in the center of the cream.

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NOTES : *If you are making stock from scratch, bring 2 pounds of chicken breasts to boil in 3 quarts of water.  Skim off surface scum, and reduce to 2 quarts.  This will take about 1 hour.
**Rooby's note:  I've used canned evaporated milk in a pinch and I think my family actually prefers it that way.
This recipe is one of my family's very favorites.  They much prefer this over the standard chicken soup I make!
MC formatted 11/3/96 by rooby@shell.masterpiece.com