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

    Average Rating:

    2 Total Reviews

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    • on April 08, 2009

      This is a great recipe and rivals anything I have eaten at Indian restaraunts. As curry powders are quite variable in their degree of spice, I suggest adding just 1/2 of the curry powder and no cayenne pepper while braising the chicken. Then about 10 minutes into boiling the stock, taste and add curry powder until you have the flavor you like. Then add cayenne to adjust the heat if needed. Also, I used apple juice and salted butter as I did not have cider or unsalted butter.

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    • on March 07, 2009

      Definitely tasty. I left the thights whole, but would suggest that it would be easier to eat if they were chopped down into smaller pieces with a cleaver. I garnished it with Greek yoghurt and fresh corriander. Very enjoyable!

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    Nutritional Facts for Mulligatawny Soup

    Serving Size: 1 (789 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.5
     
    Calories from Fat 355
    48%
    Total Fat 39.4 g
    60%
    Saturated Fat 13.9 g
    69%
    Cholesterol 186.5 mg
    62%
    Sodium 469.0 mg
    19%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 10.2 g
    41%
    Sugars 13.5 g
    54%
    Protein 46.4 g
    92%

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