Mulligatawny Soup III Recipe - Allrecipes.com
Mulligatawny Soup III Recipe

Mulligatawny Soup III

Recipe by  

"This is a very old recipe from the 1930's. Do not substitute margarine for the butter."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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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Reviews More Reviews

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!

 
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.

 
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!

 
Feb 17, 2014

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!!!

 
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.

 
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

 
Feb 21, 2014

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 beforehand. I doubled the recipe except for using 6 cups beef stock total and 3 whole cloves total. I used 2 Tb. arrowroot to make it gluten free and ommitted the rice, it didn't need it. I used 1 tsp. of curry and 1 tsp. of garam marsala. Can't wait to try the leftovers tomorrow as I've heard it's even better the next day. Thanks so much for sharing this amazing recipe!

 
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!

 

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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.

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