Mulligatawny Soup

"Smooth, creamy, curried deliciousness! This is certainly not an "authentic" recipe, however it is easy and very flavorful. Lots of ingredients, but the flavor is worth every one of them. Recipe calls for ready made chicken broth, however I make my own ahead of time using a leftover rotisserie chicken. Additional cayenne can be added for "zip" or serve with Sriracha sauce. Other spices (like garam masala) can be added or substituted as well - it's a very adaptable soup. Great soup with some nice crusty bread! I omit the rice if there's good bread involved."
 
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photo by Wendelina photo by Wendelina
photo by Wendelina
Ready In:
1hr 30mins
Ingredients:
20
Serves:
8
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ingredients

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directions

  • In a heavy soup pot or dutch oven, If starting with raw chicken, season with salt and pepper then cook in 2 Tbs of butter. Remove from pot and set aside.
  • In the same pot, add butter and reduce heat to medium. Add diced onion, celery and garlic and stir to cook. Onions should be starting to brown.
  • Sprinkle flour over onion mixture. Stir to combine, then stir in curry powder, turmeric, cardamom and coriander. Cook mixture over medium heat for one minute, stirring constantly.
  • Pour in chicken broth. Stir to combine,and add bay leaf and cayenne. Cook for 10-15 minutes. Add half and half, salt, pepper, and sugar, and lemon juice, then cook for another 5-10 minutes.
  • Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving and discard bay leaf.
  • To serve, place 1/2 cup (packed) cooked basmati rice into a bowl. Surround with soup. Garnish with cilantro if desired.

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RECIPE SUBMITTED BY

Librarian, yogi, chef to my tribe
 
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