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Publisher Photo
When I was a boy, my father frequently traveled to India on business. He brought back many curry recipes, but mulligatawny was the family favorite...and still is!
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1 can (19 ounces) lentil soup
  • 1 can (11 ounces) condensed tomato rice soup, undiluted
  • 1-1/2 cups water
  • 1 cup cubed cooked chicken
  • 1 medium onion, chopped
  • 2 teaspoons curry powder
  • 2 bay leaves
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon coarsely ground pepper

Directions

In a 3-qt. saucepan, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves before serving. Yield: 6 servings.
Originally published as Quick Mulligatawny in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p105

Nutritional Facts

1 cup: 210 calories, 3g fat (1g saturated fat), 23mg cholesterol, 351mg sodium, 30g carbohydrate (8g sugars, 8g fiber), 16g protein.

  • 1 can (19 ounces) lentil soup
  • 1 can (11 ounces) condensed tomato rice soup, undiluted
  • 1-1/2 cups water
  • 1 cup cubed cooked chicken
  • 1 medium onion, chopped
  • 2 teaspoons curry powder
  • 2 bay leaves
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon coarsely ground pepper
  1. In a 3-qt. saucepan, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves before serving. Yield: 6 servings.
Originally published as Quick Mulligatawny in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p105

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