For a richer flavor, use homemade beef stock. Adjust the amount of curry powder to suit your taste preferences. If you don't have a food mill, an immersion blender works well to puree the vegetables directly in the pot. Be careful when blending hot liquids. This soup is even better the next day, as the flavors have more time to develop.
Mulligatawny Soup III
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING6 People
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VIEWS48
Journey back in time with this comforting Mulligatawny Soup. This recipe, reminiscent of a classic from the 1930s, offers a delightful blend of savory and subtly sweet flavors, perfect for a chilly evening.
Ingridients
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Nutrition
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Carbohydrate22 g
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Cholesterol42 mg
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Fiber2 g
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Protein14 g
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Saturated Fat5 g
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Sodium257 mg
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Sugar7 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMelt the butter in a large saucepan or Dutch oven over medium heat. Add the onion, carrots, celery, bell pepper, apple, and chicken. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.
02
StepStir in the flour, curry powder, mace, cloves, parsley, and tomatoes. Cook for 1 minute, stirring constantly, until fragrant. Pour in the beef stock, bring to a simmer, then cover and simmer gently for 1 hour 30 minutes, allowing the flavors to meld.
03
StepRemove the chicken from the pot and set aside. Strain the vegetables from the broth, reserving the broth. Discard the solids (cloves, if desired, can be removed before straining).
04
StepUsing a food mill or immersion blender, puree the strained vegetables until smooth. Return the pureed vegetables to the reserved broth. Shred or chop the reserved chicken and return it to the soup. Season to taste with salt and pepper.
05
StepAdd the cooked white rice and bring the soup back to a simmer. Serve hot, garnished with additional fresh parsley, if desired.
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Juvenal Bechtelar
Jun 17, 2025I followed the recipe exactly and it came out perfectly. So flavorful and hearty!
Jewell Zemlak
Jun 9, 2025This soup is incredible! The flavors are so complex and comforting. I will definitely make this again.
Lester Terry
Apr 1, 2025I was a little hesitant about the mace, but it added such a unique and wonderful flavor. This is now one of my favorite soups.
Bert Stiedemann
Feb 14, 2025I made this for a dinner party and everyone raved about it. It's a bit time-consuming, but totally worth the effort.
Edwina Abernathy
Feb 12, 2025A classic recipe that is now a staple in my kitchen!
Elvera Feest
Feb 1, 2025I added a pinch of cayenne pepper for a little extra heat, and it was perfect!
Camryn Oconner
Nov 29, 2024I made this vegetarian by using vegetable broth and adding lentils. It was delicious!
Cletus Schultz
Nov 28, 2024My family loved this soup! Even my picky eaters enjoyed it.