Dive into the enticing world of Mulligatawny Soup, a fusion of Indian and British culinary influences resulting in a hearty and flavorful dish. Begin by sautéing aromatic ingredients such as onions, carrots, and celery in a pot, creating a fragrant base for the soup.
Add spices like curry powder, turmeric, and cumin, infusing the mixture with a rich and complex flavor profile. To enhance the depth of the soup, include ingredients like apples, lentils, and chicken or vegetable broth, creating a harmonious blend of textures and tastes.
Bring the Mulligatawny Soup to a simmer, allowing the ingredients to meld and develop their full potential. The result is a comforting and satisfying soup with layers of savory, slightly sweet, and subtly spicy notes.
Customize your Mulligatawny Soup by adjusting the spice levels to your preference, experimenting with different proteins or making it vegetarian, and incorporating additional vegetables for added texture and nutritional value.
Serve the Mulligatawny Soup hot, garnished with fresh cilantro or a dollop of yogurt to balance the spices. This versatile soup is perfect as a standalone meal or as a delightful appetizer to kickstart a multi-course dinner.
Capture the essence of global flavors with Mulligatawny Soup—a nourishing and aromatic creation that brings together diverse culinary influences into a single, delightful bowl. Whether enjoyed on a chilly evening or shared with friends, this soup offers a taste of culinary harmony that transcends borders.
Mulligatawny Soup Recipe | S2Recipes
Details Mulligatawny Soup Recipes
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6
Ingredients For Mulligatawny Soup Recipes
½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
1 pinch dried thyme
salt and ground black pepper to taste
½ cup heavy cream, heated
Instructions: Mulligatawny Soup Recipes
Step 1: Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently. Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes.
Step 2: Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
Absolutely delicious. I prefer it a little thicker, so may add a cornstarch slurry at the end next time I make it.
I ave been making this soup for over 15 years now and it is still the best soup I have ever tasted. I follow the recipe exactly except I add a large amount of powdered chicken stock and substitute chicken things for breasts. It is perfect.
Fantastic stuff. I usually add a little extra chicken and a bit of garlic but neither are necessary.
I used canned chicken breast the second time I made this and I liked the shredded chicken even better.
Absolutely delicious! A go-to recipe
I asked my husband to make this for supper yesterday . He doubled the recipe because we like leftovers. OMG wow, what a tasty soup. It’s a meal all in one. 24 hrs later, it’s all gone. Thank you.
I don’t know what all the bad reviews are about. This is absolutely delicious as is although I did substitute milk instead of cream because I had no cream. Thanks for sharing
The soup as written was somewhat bland for my taste so I added another half teaspoon of curry powder, a quarter teaspoon of kashmiri chili powder, a quarter teaspoon of ground coriander, a teaspoon of garlic paste, and a teaspoon of ginger paste. That made it work for me. I'd add more rice the next time, about a half a cup. It's a very nice soup with some subtle flavor profiles.
This was so easy to make and came out perfect. My wife said at least 5 or 6 times how delicious it was and even said it was the best soup I had ever made.
