Mulligatawny Soup Recipe

Mulligatawny Soup Recipe photo by Taste of Home

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One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.

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Mulligatawny Soup Recipe

Prep: 20 min. Cook: 45 min.

Yield: 8 Servings

20 45 65

Ingredients

1 medium tart apple, peeled and diced
1/4 cup each chopped carrot, celery and onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground mace
6 cups chicken or turkey broth
1 cup cubed cooked chicken or turkey
1 medium tomato, peeled, seeded and chopped
1/2 cup chopped green pepper
2 whole cloves
1 tablespoon minced fresh parsley
1 cup cooked rice

Directions

In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves. Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 160 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 925 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Mulligatawny Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p22

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Mulligatawny Soup

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Reviewed on Sep. 14, 2012 by meg_inthecity

This soup is amazing, and reheats beautifully for lunch the next day. I doubled all the vegetables and used drained, canned diced tomatoes and it was absolutely delicious.

Reviewed on Sep. 15, 2009 by chrismmcmaine

Loved the taste; but it is a lot of chopping.