Mulligatawny Soup III Recipe

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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!

—MariyaC

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Nov 04, 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.

—L Groove

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8 Ratings

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Feb 09, 2011

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

—VIVNIDHI

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Jan 21, 2013

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

—LindaT

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Apr 05, 2013

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 because I didn't have an hour to pick the chicken out. I also used extra curry and cloves for flavor, but otherwise, this is great.

—ilkaisha

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Nov 01, 2012

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 does not make it spicy just flavorful, I don't do spicy. :) Also, make sure to mix your flour into a rouge before stiring it into your soup. Enjoy!

—jesseettet

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Nutrition

Calories
231 kcal
12%

Carbohydrates
22.1 g
7%

Cholesterol
42 mg
14%

Fat
9.4 g
14%

Fiber
2.4 g
10%

Protein
14.1 g
28%

Sodium
257 mg
10%

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

Nutritional Information

Mulligatawny Soup III

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 231
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
** Saturated Fat 5.3g 27 %
** Cholesterol 42mg 14 %
Sodium 257mg 10 %
** Potassium 408mg 11 %
Total Carbohydrates 22.1g 7 %
Dietary Fiber 2.4g 10 %
Protein 14.1g 28 %
** Sugars 7g
Vitamin A 36 %
Vitamin C 40 %
Calcium 6 %
Iron 22 %
** Thiamin 15 %
** Niacin 72 %
** Vitamin B6 19 %
** Magnesium 9 %
** Folate 21 %

* 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.