Mulligatawny Soup Recipe

5 5 5
Mulligatawny Soup Recipe
Mulligatawny Soup Recipe photo by Taste of Home
Publisher Photo

Mulligatawny Soup Recipe

Read Reviews
5 5 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

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).
Originally published as Mulligatawny Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

Nutritional Facts

1 cup: 160 calories, 8g fat (4g saturated fat), 31mg cholesterol, 925mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.

  • 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
  1. 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.
  2. 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).
Originally published as Mulligatawny Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMulligatawny Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
contrarywife User ID: 2675625 235734
Reviewed Oct. 27, 2015

"Scrumptious was my hubby's first word upon tasting this soup! I would've never put this combo of vegetables and seasonings together, but so glad I tried this recipe! This is dynamite. The only change I made was leaving the mace out as I didn't have any. So full of flavor, I'll make it again and again."

MY REVIEW
poppadude User ID: 8368591 227206
Reviewed May. 31, 2015

"VG !!!!"

MY REVIEW
Jan2 User ID: 116031 45503
Reviewed Jan. 24, 2014

"Another keeper. Wonderful flavour. I increased the vegetables, used 2 small Golden Delicious apples, (chopped, they meas. around 1 cup.) Will be making this again."

MY REVIEW
meg_inthecity User ID: 1651190 20881
Reviewed Sep. 14, 2012

"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."

MY REVIEW
chrismmcmaine User ID: 1057642 202170
Reviewed Sep. 15, 2009

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

Loading Image