Mulligatawny Soup I

794 Reviews 31 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Lise P.
Recipe by  Lise P.

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (794)

Rate This Recipe
MSBLUERASP
528

MSBLUERASP

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 using flour, I used 1 cup of potatoes, diced fine (in place of rice), since it will thicken up a stew anyway. I added 1% fat milk instead of cream, and passed around light sour cream for everyone to dollop on top (which totally was delicious, don't leave it out!) I used a total of 200g of raw chicken as well. The calories for me turned out to be 58 per 100g (I weighed the whole thing after cooking and then calculated a 100g serving.) fat 1.2g, carbs 6g, and protein 5.8g. (These calcs do not include the sour cream on top.) I'll definitely make it again, husband gave it a 10/10! And I grated the carrots, since I'm not a fan of them in dice form.

Amy
341

Amy

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 w/o it.(and less fattening too) Even my 8 year old and 18month old gobbled it up asking for more...definately double the recipe, or triple and freeze. Thank you so much!UPDATE: I have made this soup about 10 times now....I always double the recipe, add 3 tablespoons of yellow curry (so much more flavor) and I cut the apples in larger cubes cuz you can taste them so much more like that, and I use brown rice instead of white and just let it simmer longer. SO GOOD!

Alison D.
271

Alison D.

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 brown rice to the soup, rather than raw white rice, because I have a lot of extra in the fridge. I also minced the apple, so my cooked-fruit-shy husband wouldn't notice. He didn't have a clue! Updating my review here: I have since made this chunkier and another time pureed. We like it best either pureed or very finely chopped.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 223 cal
  • 11%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 13.5 g
  • 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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