We would like to thank Stacy for sharing this recipe for Mulligatawny Soup. I Love Mulligatawny soup. We use to vacation every year in Vermont, and there was a restaurant that had this on its menu. I’d think about it throughout the year, and it was always one of the first things I ate when we got to Stowe. Never made it myself… I will now! Here is Stacy’s recipe and her comments.
My mother was not a very adventurous cook. She made basic meatloaf, pot roast and tuna casseroles because my dad had “simple tastes”. She found this recipe for Mulligatawny Soup in one of her women’s magazines, and something about it caught her fancy. I remember she had to go out and buy curry powder. I think she was as surprised as anyone when my dad actually liked it! It became the one “exotic” dish she made. As the years went on, she got a little heavy handed on the curry, and I know I liked it even more. But I’m including the original recipe.
As soon as fall hits, this is the first cool weather food we make. It is a fairly easy recipe. The recipe says it feeds 8 but if you’re using it as a meal, like we do, I think 6. I hope everyone enjoys it.
1/2 cup butter
1 cup diced onions
2 diced carrot
4 diced celery ribs
3 tablespoons flour
4 teaspoons curry powder
8 cups chicken broth
2 bay leaves
1/2 cup diced tart apple
1 cup boiled rice
1 cup cooked chicken, shredded
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon grated lemon rind
1 cup hot cream or unsweetened coconut milk
Sauté onions, carrots, and celery in butter.
Stir in the flour and curry powder and cook for about 3 minutes.
Pour in the broth and bay leaf and simmer for 15 minutes.
Add apples, rice, chicken, salt, pepper, thyme, and lemon rind. Cook for an additional 15 minutes.
Stir in hot cream or coconut milk right before serving.