Mulligatawny Soup III Recipe

Directions

Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
Add rice and boiling white stock. Serve.

Nutrition

Amount Per Serving (6 total)

Calories
231 cal
12%

Fat
9.4 g
14%

Carbs
22.1 g
7%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

MariyaC

Feb. 15, 2005

"Before trying this recipe, I'd never had Mulligatawny soup and wasn't sure what to expect. I was a bit apprehensive when I saw how thick the mixture got after adding the flour but later realized ther..." See moree was nothing to worry about. This is the absolute best soup I've ever had! I followed the recipe "as is" except that I decided to double it since I wanted to use whole veggies (as opposed to 1/4 cups) and had lots of leftover rice from the day before. The recipe does not specify, but I used green apple, which added a fantastic punch to the flavor! This was so delicious and so easy. I can't wait to make it again!"

L Groove

Nov. 4, 2011

"I'd never made this kind of soup before either, but it is now my new favorite! I had to make a few changes: didn't have any mace, so left it out; used chicken broth instead of beef broth; added 1/2 c...." See more uncooked white rice and let it cook in the soup about 20 minutes. Delicious, thank you for the recipe."

VIVNIDHI

Feb. 9, 2011

"Awesome! I used margarine ;-) (please excuse, watching the cholesterol) and substituted egg whites for chicken which I added in the end. Excellent taste!..." See more"

More Reviews