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


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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
fluid ounces milk, warm
salt and pepper, to taste

How to Make Mulligatawny Soup


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