Real Recipes From Real Home Cooks ®

mulligatawny soup

(1 rating)
Recipe by
Phyllis McIlroy
Tulsa, OK

My brother & sister-in-law lived in Johannesburg, So. Africa 30+ years ago and she brought this recipe back with her. It's one of our favorites and soup weather is around the corner

(1 rating)
cook time 1 Hr

Ingredients For mulligatawny soup

  • 2 c
    chicken, cooked (i use meat from a rotisserie chicken)
  • 1 c
    onion, diced
  • 2 lg
    carrots, diced
  • 4 stalk
    celery, finely chopped (i call them 'ribs' but it wasn't an option)
  • 2 lg
    granny smith apples, diced
  • 1 c
    rice, cooked
  • 10 Tbsp
  • 6 tsp
  • 2 qt
    chicken stock
  • 1 c
    heavy cream, heated
  • 4 tsp
    curry powder
  • 2 pinch
    thyme, dried (i usually add a bit more)
  • 2 tsp
  • 1 tsp

How To Make mulligatawny soup

  • 1
    Melt butter in large pot. Saute onion, carrots and celery until lightly brown. Remove from heat and stir in flour and curry powder until well blended. Return to heat and cook for 3 minutes, stirring constantly.
  • 2
    Add chicken stock and simmer, covered, for 30 minutes. Add the apple, rice, chicken, salt, pepper and thyme and simmer for 14 minutes longer. Add hot cream. Blend well and serve.
  • 3
    At our house cornbread is a MUST for this. :)

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