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Mulligatawny Soup

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Prep Time: 30-40 minutes

Cook time: 45-60 minutes

Serves: 8 cups

Description Edit

This soup from India found its way into American cookery long before the Civil War. Here is our slightly adapted version.

Ingredients Edit

Directions Edit

  1. Melt 4 tbsp butter in large soup pot
  2. Add onion, carrot, celery, green pepper, apple and chicken (or beef) and simmer, stirring frequently, for about 15 minutes
  3. Add remaining 2 tbsp butter
  4. Mix flour with the curry and nutmeg, add it to the pot, and cook over low heat for about 5 minutes, stirring occasionally
  5. Stir in the broth, cloves, tomatoes, salt, and cayenne pepper
  6. Partially cover and simmer for 30 – 40 minutes
  7. Taste and adjust seasonings
  8. To serve, place a mound of rice in each bowl, ladle the soup into the bowl, and garnish with the toasted almonds

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