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This is the best mulligatawny soup recipe. Period. Mildly spicy, with mild curry flavor and beautiful color. Try it with beef and and caramelized mushrooms too. Every variation of this soup is marvelous. I've been getting numerous compliments for this soup. Don't wait, go make it now!
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The Best Mulligatawny Soup Recipe

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories
Author Victor

Ingredients

Meat/poultry/mushrooms

  • 6 chicken thighs) (skinless, boneless, cut into 1/2-inch cubes)
  • (or 2 chicken breasts)
  • (or about 1 lb beef chuck or stewing beef, stewed to full doneness prior as it takes longer to cook than chicken)
  • (or 3 cups sauteed mushrooms)

For the soup

  • 1/2 cup yellow onions chopped
  • 2 celery stalks chopped
  • 2 small carrots diced
  • 1 leek thinly sliced (white part only)
  • Half a stick butter
  • 2 Tbsp all-purpose flour
  • 2 tsp mild curry powder or medium / hot for more burn in your mouth
  • 5 cups chicken broth
  • 1/2 apple cored and finely chopped
  • 1/4 cup white rice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/8 tsp ground nutmeg
  • 1/8 tsp dried thyme

For serving/garnish

  • 1 cup heavy cream heated (optional)
  • Chopped fresh parsley

Instructions

  • Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
  • Add the flour and the curry, and cook over medium heat for 5 more minutes.
  • Add the chicken stock, mix well, and bring to a boil. Simmer for about 30 minutes.
  • Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
  • When serving, add heated cream (optionally) and chopped fresh parsley.