Mulligatawny Soup

Karl Strasser


An oldie but goodie. I love how all the flavores blend together.2/18/14


☆☆☆☆☆ 0 votes

40 Min
1 Hr
Stove Top


  • 2 Tbsp
    butter, unsalted
  • 12 oz
    mirepoix (onion,carrots,celery,med dice )
  • 2 Tbsp
  • 2 tsp
    curry powder
  • 1/2 c
    chicken meat, cooked, diced
  • 1 qt
    chicken stock
  • 1/2 c
    eggplant, peeled and diced
  • 1/4 c
    green apple, diced
  • 1/2 c
    sliced mushrooms
  • 4
    fluid ounces milk, warm
  • ·
    salt and pepper, to taste

How to Make Mulligatawny Soup


  1. In a saucepot, heat the butter over medium heat, add the mirepoix and eggplant and sauté for 5 minutes.
  2. Add the flour and curry powder and cook to form a blond roux.
  3. Add the chicken stock. Bring to a simmer and cook for 15 minutes.
  4. Add the chicken, apple and mushrooms and cook for 15 more minutes.
  5. Finish with the warm milk and season with salt and white pepper.

Printable Recipe Card

About Mulligatawny Soup

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Chicken
Regional Style: Indian
Other Tag: Heirloom

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