Tom's Mulligatawny Soup Recipe - Allrecipes.com
Tom's Mulligatawny Soup Recipe
  • READY IN 55 mins

Tom's Mulligatawny Soup

Recipe by  

"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 Edit and Save

Original recipe makes 12 1/2 cups Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Jan 11, 2014

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.

 

2 Ratings

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Nutrition

  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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