Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter; 1/2 c. onion, diced; 1 carrot, diced; 2 celery stalks, diced; 1 1/2 Tbsp. flour; 2 tsp. curry powder; 4 c. chicken broth; 1/4 c. diced apple; 1/2 c. boiled rice; 1/2 c. cooked chicken; 1/3 tsp. thyme; salt and pepper; 1/2 c. hot cream

Eats Now Editorial Team · 823 kcal · Soups & Stews

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Mulligatawny Soup – a delicious recipe with butter, onion, carrot, celery stalks, flour, curry powder. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/4 c. butter
1/2 c. onion, diced
1 carrot, diced
2 celery stalks, diced
1 1/2 Tbsp. flour
2 tsp. curry powder
4 c. chicken broth
1/4 c. diced apple
1/2 c. boiled rice
1/2 c. cooked chicken
1/3 tsp. thyme
salt and pepper
1/2 c. hot cream

1
Saute onion, carrot and celery in butter.
2
Stir in flour and curry.
3
Cook for 3 minutes.
4
Pour in broth and simmer for 30 minutes.
5
Add apple, rice, chicken, thyme, salt and pepper to taste.
6
Simmer for 15 minutes.
7
Immediately before serving, add cream.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 c. butter, 1/2 c. onion, diced, 1 carrot, diced, 2 celery stalks, diced, and more.

Yes, Mulligatawny Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
823 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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