Mulligatawny soup

Add to three quarts of liquor, in which fowls have been boiled, the
following vegetables: three onions, two carrots, and one head of celery
cut in small dice. keep the kettle over a high heat until soup reaches
the boiling point; then place where it will simmer for twenty-five
minutes. add one tablespoon of curry powder, one tablespoon of flour
mixed together; add to the hot soup and cook five minutes. pass through
a sieve. serve with small pieces of chicken or veal cut in it.

In senfield they reference mulligatawny soup. This was the first time I have ever heard of mulligatawny soup.

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