Return to Content

Mulligatawny Soup

Yankee Plus Dec 2015


Mulligatawny Soup
2 votes, 4.00 avg. rating (79% score)
Print Friendly

An Indian soup adopted by the English and imported to Massachusetts by the contributor's husband. It's very easy to make, and the finished product made a big hit with our testers. Consider serving the soup over a bowl of rice for extra heartiness.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 tablespoons butter
  • 1 medium-size onion, sliced
  • 1 medium-size carrot, diced
  • 1 celery stalk, diced
  • 1 green bell pepper, seeded and diced
  • 1 medium-size apple, peeled and sliced
  • 1 cup diced cooked chicken
  • 1/3 cup all-purpose white flour
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground mace
  • 2 whole cloves
  • 1 sprig fresh parsley
  • 2 cups chicken stock or broth
  • 1 cup chopped cooked or canned tomatoes
  • salt and pepper to taste


Melt the butter in a large saucepan or stockpot over medium heat. Add the onion, carrot, celery, green pepper, apple, and chicken and saute until the onion is tender. Gradually stir in the flour and curry powder. Then add the remaining ingredients and simmer, covered, for 30 minutes. Serve hot.
Updated Thursday, May 23rd, 2002

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111