Mulligatawny Soup I

Mulligatawny Soup I

846

"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

1 h 20 m servings 223 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 13.5g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

846
  1. 1145 Ratings

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Most helpful positive review

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 us...

Most helpful critical review

We did not like it

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 us...

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 ...

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 brow...

I took this basic recipe and added a few things I had around. 1 clove garlic, handfull of chopped fresh spinach, 1/2 cup diced mushrooms were added to the veggies. Then when it was finished I re...

Should be 10 stars. I made a HUGE batch of this based on the reviews, and am SO glad I did. I tried it before adding part cream/part coconut milk, and it was good and flavorful, but the creamy m...

Delicious recipe. The only change I made was I shredded the apple with a cheese grater instead of chopping it up. The apples melted right into the soup and the soup was de-lish. (I just didn't c...

Excellent! I doubled the curry and used 1/2 and 1/2 and it tastes just as good but with fewer calories. I also used a rotiseree chicken and it adds a lot of great flavor to the soup. I also add ...

Love this soup! I didn't have ready-made stock, so I used Better Than Bouillon Chicken flavor; very tasty, but I'm glad I didn't add any salt. The bouillon took care of that! Like other reviewer...

Yummy! Wow this soup is AWESOME. It's a great size recipe for one person and some reasonable leftovers!I used 1/2 and 1/2 instead of heavy cream and it was still remarkable. I plan to add this t...