Return to Content

Mulligatawny Soup

by

Yield: 6 servings

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.

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order