Love this soup. I have been making this same recipe for 30 years. I got it from Bon Appetit Feb. 1980.
Yum! Yum! Yum! This was a beautiful soup for a cool Fall evening. Very hearty, very delicious. I had made chicken broth the day before, using a whole stewing chicken. So I used my homemade broth and the meat from the stewing chicken. I loved the way the yogurt thickened up the soup and made it nice and creamy (along with the cream, of course!) The only change I would make is to use a different kind of apple. Mine were Royal Gala, and they floated! I'm sure other varieties don't float, do they? So it made it seem like there was too much apple. I really liked the apple in the soup, but I also might cut down a bit on it next time. I will certainly make this soup again!
Simply amazing. I used chicken breast and tripled the amount of curry. Took a lot longer than 40 minutes to make though.
we had a mulligatawny soup "cookoff" at work and this one won! It was excellent! I'd argue with the 10 minutes of prep time, but it was worth every minute.
I decided to make this despite an easier family recipe and it was worth it! The extra steps give this soup a complex and delightful taste. I made it for my family and for my book club (both tough critics) and everyone loved it. I skipped the giblets but did use homemade stock which was made with giblets.
to die for delicious! I used an already cooked chicken and added chicken chuncks to it instead and it turned out amazing! A soup well worth the making!
Yum! Thank you! It took me closer to 1.5 hours, but the flavour was worth it.
This is fhe first time I have made or eaten Mulligatawny Soup and we thoroughly enjoyed the subtle curry and spice flavours with the creaminess and sweetness from the apples and the acidy from the yoghurt. Three of us hade a big serve each with some naan bread and I was left with 6 cups to freeze for later use. Thank you Betty E. ohler, made for Help A Naked Recipe, special event Photo Forum.
Great recipe for a cool fall or winter meal served with crusty bread. I also left out the giblets and used bnls chicken breasts which I grilled first. I skipped the cream. I used firm apples so they don't get mushy and add a handful of golden raisins just before serving.
This is a fabulous recipe fo this soup. I tried to cut down on the fat content so used evaporated milk instead of cream - tasted great.