Mulligatawny Soup I

Mulligatawny Soup I

842

"The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago."

Ingredients

1 h 20 m {{adjustedServings}} servings 223 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 734 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
  2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
  3. When serving, add hot cream.
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Reviews

842
  1. 1139 Ratings

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This is good low-calorie soup if you do it right. I omitted the butter, flour, rice, cream and pepper (hello, its hot already!) I instead used 2 tsp of olive oil for the butter. Instead of us...

Fantastic soup....just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion, the cream is completely unnecessay...sooo good ...

Really delicious! As is, a rich, decadent first course/appetizer. I admit, though, that I upped the curry to 2 tsp and added cayenne, as another reviewer suggested. I also added pre-cooked brow...