Tom's Mulligatawny Soup

Tom's Mulligatawny Soup

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
tom revas
Recipe by  tom revas

“Literally translated, 'Mulligatawny' means 'fire water.' Although it's not spicy, you can adjust the curry to your desired hotness.”

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Ingredients

Adjust Servings

Original recipe yields 12 1/2 cups

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Directions

  1. Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
  2. Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.

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Review (1)

Rate This Recipe
BrendaD
0

BrendaD

Great flavor, warms body & soul! Quick to put together. I did omit the salt and made it gluten free by substituting 4 T. potato starch for the flour(didn't thicken it much so add more if you wanted it thicker.) It would also be good without the tomatoes.

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Nutrition

Amount Per Serving (25 total)

  • Calories
  • 67 cal
  • 3%
  • Fat
  • 1.9 g
  • 3%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 422 mg
  • 17%

Based on a 2,000 calorie diet

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Mulligatawny Soup I

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