Mulligatawny Soup Recipe

Name: Mulligatawny Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter; 1/4 c. diced onion; 1/4 c. diced carrot; 1/4 c. diced celery; 1 green pepper, chopped fine; 1 apple, chopped; 1 c. diced raw chicken; 1/3 c. flour; 1 tsp. curry powder; 1/2 tsp. nutmeg or mace; 2 cloves; 1 sprig parsley; salt and pepper as needed; 1 c. tomatoes, canned or chopped; 5 c. chicken stock

Servings: persons

1/4 c. butter
1/4 c. diced onion
1/4 c. diced carrot
1/4 c. diced celery
1 green pepper, chopped fine
1 apple, chopped
1 c. diced raw chicken
1/3 c. flour
1 tsp. curry powder
1/2 tsp. nutmeg or mace
2 cloves
1 sprig parsley
salt and pepper as needed
1 c. tomatoes, canned or chopped
5 c. chicken stock

1
Put first 7 ingredients in a deep pan and cook slowly until brown.
2
Stir in 1/3 cup flour.
3
Add remaining ingredients and simmer 1 hour.
4
I usually serve as is, but if desired, strain, reserving the liquid.
5
Pick out the bits of chicken and set aside. Rub the vegetables through a sieve.
6
Add the chicken and pureed vegetables to the soup.
7
Heat and adjust seasonings.

821

kcal

Calories

Fat

Carbs

115

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

You need 15 ingredients. The key ingredients include: 1/4 c. butter, 1/4 c. diced onion, 1/4 c. diced carrot, 1/4 c. diced celery, 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.

Mulligatawny Soup

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