Mulligatawny Soup

Mulligatawny Soup. How do you even pronounce that!? Someone help a sista out! Thankfully I don’t have to know how to pronounce it in order to prepare it. Though I would feel better if I could pronounce what I eat! 😉

It is the second full day of Summer and it’s overcast, cool and rainy. I. Love. It. I don’t have A/C, therefore I curse the heat and I welcome the cooler days and evenings. Even if it includes some rain. I will admit to being a bit bummed that my freshly washed truck will now have water spots and my 100% clear clean windows will be water streaked.  My baby looked so good for 3 days. But it’s a small inconvenience to deal with in comparison to the long sleepless nights I’ve endured due to still hot evenings. BLAH! 

Cool evenings call for homemade soup! No matter the time of year it truly is.  I’ve been craving curry and have been looking for a good Chicken Curry Soup for years.  A while back a long-time friend suggested giving Mulligatawny Soup a try. Although I have no idea how to pronounce Mulligatawny, the receipt of a recipe for Mulligatawny in my daily allrecipes.com email, the fact I had all the ingredients on hand (or so I thought!) and a significant drop in temperature,
were all signs that the time was now! 🙂

The aroma coming from my kitchen is intoxicating and reminiscent of my Bay View Bank days when I’d indulge in “Dan the Soup Man’s” wonderfully delicious soups prepared in the little corner cafe across the courtyard.  Around 10am we’d begin to smell the soup of the day. By 10:30am, we’d know what Dan was preparing and already have our order in so that we didn’t hear what so many heard during the lunch rush, “sorry, we’re all out of soup!”.  Dan’s Chicken Curry Soup was my absolute favorite with his Baked Potato a close second.  The Chicken Curry was served piping hot and had one hell of an eye watering, nose running spicy kick. It was incredibly delicious.  I still think about that soup 13 years later!

Although the below recipe doesn’t pack  the same level of heat as Dan’s, this Mulligatawny Soup is pretty damn close!  It’s certainly hit and it’s a must make again. Served with fresh garlic Naan bread and OHHH MMMM GEEEE.. heavenly! 🙂

Mulligatawny Soup!

Mulligatawny Soup

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
salt to taste
ground black pepper, to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.

Mulligatawny Soup!

Anyone else notice that the recipe calls for wine, yet it doesn’t reference adding it?? I didn’t have any white wine on hand and I wasn’t going to buy a bottle just to use 1/4 cup. You couldn’t even tell it was missing.  I also left out the apple as frankly, although an apple a day helps keeps the doctor away, I don’t like them.  I’d rather see the doctor. Maybe he’s young & single? A girls gotta keep her options open! 😉  I slowly heated the cream in the microwave, added to my pot and let simmer for about 5 minutes before serving. Next time I make this soup, I’m going to experiment with more curry or a spicier curry. Is there such a thing? I must find out!! 😉

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One thought on “Mulligatawny Soup

  1. Ok. Leave it to my mother to point out that I’ve lost my mind! Turns out, this recipe doesn’t call for white wine!! I read “white rice” as both white rice AND white wine!! I guess sometimes we see what we want to see! LMAO!!!

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