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    You are in: Home / Indian / Mulligatawny Soup Recipe
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    Mulligatawny Soup

    Mulligatawny Soup. Photo by KateL

    1/2 Photos of Mulligatawny Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Noo's Note:

    One of my favourite soups. I used to make gallons of this while working at a very classy country hotel; everybody loved it. I hope that you do too.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
    2. 2
      Mix in the flour and curry powder; cook for a few minutes, browning slightly.
    3. 3
      Mix in the tomato puree. Cool slightly.
    4. 4
      Gradually mix in the stock until smooth. Stir to the boil.
    5. 5
      Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
    6. 6
      Liquidise soup to your preferred consistency.
    7. 7
      Add rice to serving bowl and pour hot soup over the top.

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    Ratings & Reviews:

    • on October 29, 2009

      55

      Good soup! This is my first time to try Mulligatawny soup but I really enjoyed the flavor. I do not have a scale so I used GourmetSleuth which converts the weights of specific ingredients into other measures. Here is what I used for the ingredients listed with weight measure: 3/4 cup chopped onion, 1 garlic clove, 4 T butter, 1/4 cup flour (GourmetSleuth actually converted to 1/2 cup flour but I thought that would be too much), 1/4 cup apple, 2 teaspoons ground ginger (converted to 4 teaspoons but I reduced), 1/4 cup sweetened shredded coconut. I sent an e-mail to the chef and she stated that the rice, while traditional, was really more of a garnish. Since I was just making this for me, I left out the rice. Thank you for posting the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2013

      45

      Very tasty soup! This version featured 1/4 oz. (about 1/3 small jar) of ground ginger, far more than I had expected, and far more than any other version of Mulligatawny Soup I found. If ginger is to be a major flavor, I think it should be fresh ginger. I chose not to liquidize the soup, and enjoyed the different textures. Made for Please Review My Recipe tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2011

      45

      This is a recipe you try for uniqueness and fun. There is an odd compatibility in the ingredients list, but the flavors do go together well. Nothing is too overpowering. This soup is actually very mild in flavor. I doubled the apple and coconut but still could not taste the coconut (DH said he didn't know there was any in it). By 'liquifying' I too it to mean to emulsify the soup by using a blender or a hand held emulsifier (I chose the latter). We both agreed it needs meat, some shredded chicken would be a wonderful addition. A great recipe to try when looking for something different with a mild flavor. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mulligatawny Soup

    Serving Size: 1 (335 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 472.3
     
    Calories from Fat 261
    55%
    Total Fat 29.0 g
    44%
    Saturated Fat 19.1 g
    95%
    Cholesterol 60.9 mg
    20%
    Sodium 2137.7 mg
    89%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 5.2 g
    20%
    Sugars 9.7 g
    39%
    Protein 11.1 g
    22%

    The following items or measurements are not included:

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