Brown Rice Mulligatawny
Total Time
Prep: 20 min. Cook: 1 hour
Makes
5 servings
My friends tell me this is one of the best soups they’ve ever had. One even said it’s “perfect.” No one guesses that it’s healthy!—Sarah Ott, Blanchardville, Wisconsin.
Brown Rice Mulligatawny Recipe photo by Taste of Home
Reviews
I was really hesitant to try this recipe, but it was a rainy day and I really hoped for a great soup. I only cook for myself, and at this time I need to make use of whatever ingredients I have on hand, so don't hate me for changing up the recipe just a bit. I made half a recipe, and used Better Than Boullion mixed with water for the chicken broth. I reduced the broth by 1/2 cup because I did not use rice. I did not have chicken, but I had frozen jumbo shrimp, so I made bite sized pieces of 6 jumbo shrimp and added it raw to the recipe at the same time as the spinach. It was so good that I wish I had made the whole recipe. I am writing this review to keep myself from eating the rest! Hoping to save it for tomorrow. Outstanding. I can't wait to make it for company.
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The flavor of the broth is incredible! Next time I’m going to omit the apples because they didn’t add anything extra to the soup and I’ll double the spinach.
This was absolutely fabulous! I did not have spinach....definitely needed some "greens" so I added lots of cilantro. Best Indian stew I ever made....Thank you for this! I have never reviewed a recipe before but just had to with this one. Try it....you will not be disappointed.
OMGosh. This is the best soup I have had in a long time. I will no longer wonder what to do with a chicken carcass. I did have to keep an eye on it and stir it so the rice wouldn't stick, but who cares when the results are that fantastic.
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