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    You are in: Home / Recipes / Mulligatawny Soup Recipe
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    Mulligatawny Soup

    Mulligatawny Soup. Photo by JackieOhNo!

    1/1 Photo of Mulligatawny Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 32 mins

    20 mins

    1 hr 12 mins

    Laureen in B.C.'s Note:

    I got this recipe years ago from The Canadian Living Cookbook

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    Units: US | Metric


    1. 1
      Place the flour in a bag and add chicken, shake to coat. Reserve flour. In large pan heat oil and brown the chicken and set aside.
    2. 2
      Add carrots, onions, celery and apples to pan and cook until soft, add curry powder and cayenne. Sprinkler with reserved flour., stirring for 2 minutes. Gradually stir in chicken stock, return chicken to pot and bring to a boil, reduce heat and simmer 1 hour.
    3. 3
      Stir in cram and season with salt and pepper to taste. Heating gently over low heat. Do not boil.
    4. 4
      Spoon over rice and garnish with cilantro.

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    Ratings & Reviews:

    • on January 30, 2010


      Excellent soup! I was looking for a Mulligatawny that was creamy, to replicate one that I just had at a restaurant. This soup was very good. I used half-n-half since that's what I had on hand, and I kicked the curry powder up by an additional 1/2 tablespoon because my powder wasn't as pungent as many. Also, next time I plan on reserving 1/2 Cup of diced apple for a nice garnish on top in lieu of the cilantro. I love the contrast of crisp fresh tart apples to the hot curry flavors. Lastly, since I had some orzo pasta on hand, I used that in lieu of the rice. Don't think that makes much of a difference though, but it's a unique use. I'm filing this one away and will make again and again. Thanks so much!

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    • on April 14, 2014


      This really surpassed my expectations and was a huge hit! I made this exactly as posted, buying some chicken cut up for stir-frying, which I further diced. That made things go even quicker! I used 6 cups of chicken stock, Granny Smith apples and brown rice. I also used a little bit more cayenne, which notched up the heat a bit. This was pure comfort in a bowl and something I will be making more often! Made for Spring PAC 2014.

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    • on February 28, 2011


      I made this last night while the wind was howling and I loved it! Only made 2 small changes - used quinoa instead of rice because I realized I was all out and I used whipping cream because it's what I had on hand, but I did use less... Next time I would bump up the curry powder to make it a little spicier! Made for PAC Spring '11

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    Nutritional Facts for Mulligatawny Soup

    Serving Size: 1 (496 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 453.8
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 6.2 g
    Cholesterol 61.5 mg
    Sodium 341.1 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 3.6 g
    Sugars 10.4 g
    Protein 21.2 g

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