Reviewed: 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. uncooked white rice and let it cook in the soup about 20 minutes. Delicious, thank you for the recipe.

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10 users found this review helpful

Reviewer:

L Groove

Reviewed: Feb. 8, 2011

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

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4 users found this review helpful

Reviewer:

VIVNIDHI

Reviewed: 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 there 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!

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77 users found this review helpful