Mulligatawny Soup ( Chicken )

"I found this recipe in our local newspaper and have since made it several times. It's great if you have left over chicken. Now, instead of making my usual chicken soup, I always choose to make this instead."
 
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Ready In:
1hr 20mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Melt 4 tbsp butter in large saucepan. Add carrots, celery, garlic, onions & apples. Cook, stirring frequently, about 10 minute.
  • Add remaining 2 tbsp butter. Stir the flour, curry & nutmeg together & add to pot. Turn heat to low & cook the mixture, stirring occasionally, 3 to 4 minutes.
  • Stir in tomato paste, chick broth & bay leaf. Turn heat to med & bring mixture to boil. Partially cover, reduce heat & simmer 30 minutes.
  • Stir in chicken, rice, salt & cayenne pepper.
  • Cook 15 minutes longer. Taste for seasoning. Just before serving, stir in the cream.

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Reviews

  1. This is a very good recipe and I appreciate you sharing it with us. I do double the amount of curry used, but that is for my own preference.
     
  2. Very good for the time spent preparing. I used 2 tsp of Red Thai Curry Paste instead of curry powder. I mixed in after the flour 'cooked' but before the addition of the stock. Definate keeper.
     
  3. Delicious! The cayenne adds a nice touch of heat. Thanks for sharing!
     
  4. All I can say is this soup was a treat for the senses; rich, fragrant, lucious and heady,a perfect balance of flavors. It it now one of my all-time favorite soups. Thank you for sharing the recipe, and for all the kudos I received when I served it!
     
  5. Simply superb! I loved the blend of different flavors and the rich taste. Easy to prepare, even if it takes a while to chop everything up. I used leftover turkey and subbed half-n-half for the cream to lower the calories, but it was still plenty rich. I will make this one again and again. Delicious.
     
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Tweaks

  1. Very good for the time spent preparing. I used 2 tsp of Red Thai Curry Paste instead of curry powder. I mixed in after the flour 'cooked' but before the addition of the stock. Definate keeper.
     

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