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Mulligatawny Soup III

Mulligatawny Soup III

"This is a very old recipe from the 1930's. Do not substitute margarine for the butter."
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servings 231 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

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

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Read all reviews 9
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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 realize...

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 ...

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

Made this for a party recently and I couldn't believe how everyone raved about it! Making it again tonight, but this time with veg stock instead of beef. This is an absolutely perfect soup!!!

The soup tastes great, but this recipe is frustrating. Next time, I won't be chopping the chicken up until I puree the veggies. This time, everything got put into the magic bullet together becau...

Really delicious. I couldn't find mace at the market and used chicken stock instead. Had this with a grilled cheese sandwich on pita bread and had a yummy dinner

Loved this soup!! Made according to recipe except the mace. (I couldn't find mace in my local stores.) Instead of mace I added 1/8 teaspoon ground ginger. Next time I would not cut the chicke...

Wow! My hubby and I agree it's the best soup we ever tasted. I didn't puree the veggies because none of the other recipes I've ever seen do that and it would be a pain to pick the chicken out b...

Love it! I added 1 cube of Vermont curry paste, med. hot; and 1/2 cup coconut milk. I also shredded the chicken and omitted the rice. Heavenly! Served it in a bread bowl. The med. hot curry doe...

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