Mulligatawny Soup

Mulligatawny Soup

Indian food is one of our favorites and we love our Mulligatawny soup!  The first time I heard of it was in an episode of Seinfeld called “The Soup Nazi” in which the Soup Nazi’s most cherished recipe was his Mulligatawny.  Some time after Paula and I met, I found that it was one of her favorite soups.  We found this recipe in one of our cookbooks and I am sorry that I cant remember which one that we may credit the author for this fantastic recipe!

Indian Food gets a bad and undeserved rap by many as being too spicy.  But we have found that most recipes are relatively mild, and only spicy in the sense that there are so many spices involved with typical curries.  In fact, I usually add a little Sriracha Sauce to my bowls of Mulligatawny soup to add a little more heat.  Some also fear that they may stink up their homes by cooking Indian Food.  But it is actually the process of making a curry or curry powder that causes most of the odor.  This recipe works around that problem by using store-bought curry powder.

Mulligatawny Soup

1 cup diced onions
4 to 6 carrots, diced
4 celery stalks, diced
1/2 cup butter
3 tablespoons all-purpose flour
4 teaspoons curry powder
8 cups chicken stock
2 Granny Smith apples, peeled, cored and diced
1 cup cooked white rice
1 cup cooked diced chicken
1 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 cup cream, warmed

In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

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