georgsmom: the Mulligatawny soup

14 years ago

Is this the recipe you used?

It sounds like one I would just LOVE love love!

Can I leave off the celery?

1/2 cup chopped onion

2 stalks celery, chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

1/4 cup white rice

1 skinless, boneless chicken breast half - cut into cubes

salt to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

Directions

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.

Sort by:Oldest

Comments (5)

Georgysmom
14 years ago
It's similar but not quite.

Mulligatawny Soup

1/2 stick of butter
1 medium onion, sliced
1 carrot, diced
2 stalks of celery, diced
1 green pepper, diced
1 granny Smith apple, peeled, cored and sliced
2 C. cooked chicken, shredded
2 whole cloves
1 tsp. curry
pinch of nutmeg (I use freshly grated)
2 sprigs parsley, finely chopped
21 oz. chicken broth
1 28 oz. can crushed tomatoes
salt and pepper to taste

Melt butter of medium heat. Saute sliced onion until soft. Add carrots, pepper, celery, apple and chicken. Saute for 10 minutes Until veggies are soft. Add broth, tomatoes, parsley and seasonings. Bring to boil, reduce to simmer, cover and cook 30 minutes. Remove cloves before serving. I double the recipe because I like to freeze soups for future use. When I double the recipe, I use one can of crushed tomatoes and one can of whole tomatoes, sieved or put through the food mill. It gives me the consistency I like. I suppose you could leave out the celery, I know you don't like celery but celery, carrots and onions are the base of most soups. I don't think there's a strong celery flavor with all these seasonings because the flavors all marry together. Try it, I think you will like it. It's not DH's fav but he doesn't like the apples. I think when I serve it to him, I will pick out the apples. They've already done their job and he'll never know.
glenda_al
Original Author
14 years ago
Thanks a bunch! My kind of soup!
Related Discussions
Place your vote for the 'Soup Party' !!! FUN!
Q
Comments (67)
Eileen, Fantastic idea for a party!!! You've inspired me to have one of my own. Plus I will actually get to enjoy the party instead of "making sure everyone else is getting what THEY need!".. I'm a big soup maker so it's hard to pare this down. I won't put them in order since it's all a tie but... Pasta E Fagioli Chicken corn chowder split pea w/ ham tortilla soup Maybe we'll all get some good soup recipes we DON'T have out of this thread. Yeah for fall weather!! Have a fantastic party. Question: Do you make any of your soups in advance and in what order, if you did, would you make them? You've got my mind thinking now :)
...See More
Need a good soup recipe
Q
Comments (44)
If you like shrimp this recipe is super easy and exceptionally good! Quick Shrimp Chowder 2 tablespoons butter or margarine 1 medium onion, chopped 2 (10 3/4-ounce) cans cream of potato soup, undiluted 3 1/2 cups milk 1/4 teaspoon ground red pepper 1 1/2 pounds medium-size fresh shrimp, peeled* 1 cup (4 ounces) shredded Monterey Jack cheese Garnish: chopped fresh parsley Oyster crackers (optional) Preparation Melt butter in a Dutch oven over medium heat; add onion, and sautÃ¯Â¿Â½ 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired. *1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted. On the kitchen table several people have substituted various things instead of shrimp including chicken, ham, sausage, and turkey.
...See More
"Gourmet" soup recipes; something a little different but still yummy
Q
Comments (46)
Kale and Quinoa Minestrone Soup (Vegan and GF) INGREDIENTS 1 large yellow onion, diced (2 cups) 3 medium carrots, diced (1 1/2 cups) 2 stalks celery, diced (1 cup) 2 Tbsp olive oil 2 cups diced, fresh zucchini (from about 2 small) 2 cups green beans, cut into 1-inch segments 1 red bell pepper, diced3cloves garlic, minced 1 (32 oz) carton unsalted or low-sodium vegetable broth 1 (28 oz) can crushed tomatoes 3 cups water 3 1/2 Tbsp chopped fresh parsley 1 tsp dried rosemary, crushed 3/4 tsp dried thyme 1 1/2 tsp granulated sugar Salt and freshly ground black pepper, to taste 3/4 cup dry quinoa 1 (15 oz) can cannellini beans, drained and rinsed 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans) 2 (heaping) cups chopped fresh kale, thick ribs removed 1 Tbsp lemon juice Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan) 1. In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer. 2.Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes. 3.Add in dry quinoa then cover and cook 15 - 20 minutes longer. 4.Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese. Recipe Source: adapted slightly from Mind Body Green NOTES from bbstx: I was not concerned with the soup being vegan or GF; I used chicken broth. I have an aversion to chickpeas; I omitted them. I always rinse my quinoa well.
...See More
What soups are you thinking about?
Q
Comments (76)
I find that "less to deal with at dinner time" is becoming my watchword :-) Fortunately, it is just me that I have to worry about and cooking a big meal late in the day is no longer anything I look forward to on a routine basis. In fact, eating a big meal late in the day is something I've grown away from....I'm seldom that hungry. Soups, stews, salads and sandwiches - and breakfast - are what I most often resort to for my evening meal. Or appetizers :-)
...See More
Georgysmom
14 years ago
I forgot to mention, I cut the butter in half. I used half a stick for a doubled recipe so it's a pretty low cal healthy soup. While the chicken was cooking, I had everything cut up and sauteing so it's a pretty quick soup to make, too. Some nice crusty bread and you have a great meal.
ruthieg__tx
14 years ago
I think I would like it too but the one thing that stands out in the recipe is the apple.......after cooking does it still have an apple taste.....I'm having trouble putting chicken and apple together.
Georgysmom
14 years ago
It's delish Ruthie. The apple flavors the broth but no it does not leave a distinctive apple taste. The whole combo just works.

georgsmom: the Mulligatawny soup

Comments (5)

Georgysmom

glenda_al
Original Author

Related Discussions

Georgysmom

ruthieg__tx

Georgysmom

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

georgsmom: the Mulligatawny soup

Comments (5)

Georgysmom

glenda_alOriginal Author

Related Discussions

Georgysmom

ruthieg__tx

Georgysmom

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

glenda_al
Original Author