Chicken or Lamb Mulligatawny Soup, "no Soup for You, Next!&

"This recipe was given to me from a friend years ago. She made it one time for a function and I thought it was incredible! She photo copied it out of her cookbook and some how I ended up washing it in my jeans pocket. But it worked when I made it from the very clean folded paper."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Saute lightly (do not brown) the onion, carrot, celery and butter.
  • Stir in the flour and curry powder and cook for about 3 minutes.
  • Pour in the broth and bay leaf and simmer for 15 minutes.
  • Next add the apples, rice, meat, salt, pepper, thyme, and lemon rind, simmer for 15 more minutes.
  • Immediately before serving, stir in the hot cream or coconut milk.
  • Remove bay leaf before serving.

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Reviews

  1. This is wonderful soup!! I cubed a large chicken breast and cooked it in the soup. I also used 1/4 cup arbario rice, because that is all I had on hand. Will make this often!
     
  2. Mmm... this was so good! I used beef cut up really small (it was sort of a mistake, but it worked out well.) I also upped the spices and added garlic because we like things spicy. I'm thinking about trying it with some rosemary and some different veggies... Gaa! My mouth is watering as I think about this soup!
     
  3. I made this today as written except I used chicken soup base to make the broth. It was very good! I would make it again!
     
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