SQUIRREL MULLIGAN OR CHICKEN MULLIGAN SOUP ENJOY DAN:

       SQUIRREL MULLIGAN OR CHICKEN MULLIGAN SOUP by CHEF DAN:

Serves 30-40

INGREDIENTS:

3 tablespoon butter

10 squirrel, cooked and boned reserving broth

OR 5 whole chickens, cooked boned and reserving broth

6 onions, chopped

7 potatoes, cubed

10 carrots, sliced

12 garlic cloves, minced

1 gallon can, corn

1 gallon can, diced tomatoes (OR 2 gallons cans mixed vegetables)

1 pound mixed cooked beans

1/2-cup brown sugar

S. &. P. to taste

22 cups squirrel broth or chicken broth

1 tablespoon EACH cumin, and chili powder

1/4-cup green chili paste

4 cup pasta or spaghetti, uncooked

DIRECTIONS:

1.   In a stock pot add butter over medium-high heat and when sizzling.

2.   Add onions, and carrots and sauté for 4-5 minutes.

3.   Add broth and all other ingredients (except pasta).

4.   Bring to a boil.

5.   Reduce heat; cover and simmer for 3-4 hours or until soup becomes thick.

6.   After 3-4 hours; add pasta and simmer for 30 minutes.

ENJOY DAN:                                            BON-APPETITE!!