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Mulligatawny Soup

One taste of this traditional curry-flavored soup, and folks will know it didn't come from a can! This soup fills the kitchen with a wonderful aroma while it's simmering.
  • Total Time
    Prep: 20 min. Cook: 45 min.
  • Makes
    8 servings (about 2 quarts)

Ingredients

  • 1 medium tart apple, peeled and diced
  • 1/4 cup each chopped carrot, celery and onion
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground mace
  • 6 cups chicken or turkey broth
  • 1 cup cubed cooked chicken or turkey
  • 1 medium tomato, peeled, seeded and chopped
  • 1/2 cup chopped green pepper
  • 2 whole cloves
  • 1 tablespoon minced fresh parsley
  • 1 cup cooked rice

Directions

  • In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth.
  • Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.
Nutrition Facts
1 cup: 160 calories, 8g fat (4g saturated fat), 31mg cholesterol, 925mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 8g protein.

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