Mulligatawny Soup - BigOven 166392
Mulligatawny Soup

Mulligatawny Soup

Ready in 45 minutes
7 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Mulligatawny Soup"

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"Great recipe! This was a hit at a potluck I took it to. I substituted margarine for the butter since some folks couldn't handle dairy and I just cooked chicken with the onions and carrots at the start and used half the amount of uncooked rice with the stock. "

- Tod

Ingredients

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1/2 cup onions; diced
1 carrot; diced
2 celery ribs; diced
1/4 cup Butter
1 1/2 tablespoons Flour
2 teaspoons Curry powder
4 cups chicken broth; or lamb broth
1 Bay leaf
1/4 cup tart apples; (about 1 apple) diced
1/2 cup rice; boiled
1/2 cup cooked chicken or lamb; more if wanted, diced
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Thyme
1/4 teaspoon lemon rind; (up to 1/2 teaspoon) grated
1/2 cup hot cream; or unsweetened coconut milk

Original recipe makes 4

Servings  

Preparation

Saute lightly (do not brown) the onion, carrot, celery and butter.

Stir in the flour and curry powder and cook for about 3 minutes.

Pour in the broth and bay leaf and simmer for 15 minutes.

Next add the apples, rice, meat, salt, pepper, thyme, and lemon rind, simmer for 15 more minutes.

Immediately before serving, stir in the hot cream or coconut milk.

Remove bay leaf before serving.

Credits

Added on Award Medal
Verified by stevemur

Tasty soup! photo by Tod Tod

Calories Per Serving: 430 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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I found the more I ate of my bowl, the more all of the flavours jumped out at me. Very nice, will repeat!
scottroy_ 7 months ago
One of my family's favorites!
LoriP413 11 month ago
Wow, wow, wow! I would make this again in a second.
Pithecanthropus 1 year ago
I used lamb
travellingkiddo 3 years ago
Excellent taste - only change I made was to purée the soup/broth before adding the cooked chicken, and added some chopped cilantro. I also let this simmer for about 2 hours, the flavour just got better and better.
OttawaDon 3 years ago
Great recipe! This was a hit at a potluck I took it to. I substituted margarine for the butter since some folks couldn't handle dairy and I just cooked chicken with the onions and carrots at the start and used half the amount of uncooked rice with the stock.
Tod 5 years ago
[I posted this recipe.]
dawnrw 6 years ago
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