Mulligatawny Soup
Mulligatawny is a more recent addition to my soup collection, have yet to find a Mulligatawny Soup I didnt love! This recipe passed to me by a family member has become our favourite version of this old classic. So much so that this year it was added to our Christmas menu - along with the promise that I continue to make it year around. We have no idea as to the origins of this particular recipe or what if any changes have been made over the years. Although we know not the who or where of the recipe - am happy it found its way to our kitchen!
Mulligatawny is a more recent addition to my soup collection, have yet to find a Mulligatawny Soup I didnt love! This recipe passed to me by a family member has become our favourite version of this old classic. So much so that this year it was added to our Christmas menu - along with the promise that I continue to make it year around. We have no idea as to the origins of this particular recipe or what if any changes have been made over the years. Although we know not the who or where of the recipe - am happy it found its way to our kitchen!
- 1/4 cup flour
- 6 cups chicken stock
- 2 teaspoons salt (or to taste)
- 2 medium carrots (diced)
- 1/4 cup butter or 1/4 cup margarine
- 1 3/4 cups onions (chopped)
- 1 medium apple (peeled and diced)
- 2 tablespoons curry powder (or to taste i use the full amount)
- 1/4 teaspoon pepper (i use more)
- 2 cups cooked chicken (cubed)
- 1 large stalk celery (diced)
- 1/2 cup coconut milk (i use coconut milk and am genereo
- Carbohydrate 19.8795000122774 g
- Cholesterol 12.3428571532912 mg
- Fat 4.93714286131647 g
- Fiber 0 g
- Protein 10.3680000087646 g
- Saturated Fat 1.32068571540216 g
- Serving Size 1 1 -8 cups, 6 serving(s) (419g)
- Sodium 1252.76571478307 mg
- Sugar 19.8795000122774 g
- Trans Fat 0.345600000292154 g
- Calories 169 calories
Step-by-step
- In large soup pot over medium heat, melt butter.
- Sauté onions, celery, apple and curry powder until onions are soft.
- Mix in flour, salt and pepper.
- Add chicken stock, stir until it thickens.
- Add cubed chicken and carrots, simmer covered until the vegetables are tender.
- Whisk in the coconut milk, simmer until heated through.
- Servings depend on the size of your bowl.
My Beloved Mulligatawny Soup
Soup is my love language. There's something so comforting about a warm bowl of goodness on a chilly evening, or even a bright, sunny afternoon. Over the years, I’ve collected recipes like precious jewels, each one holding a special memory or connection. But among my vast soup repertoire, Mulligatawny holds a particularly cherished place. It’s not just a soup; it's a story, a taste of family tradition passed down through generations.
This particular recipe arrived in my kitchen somewhat mysteriously. A family member shared it with me years ago, and since then, it's become a staple in our home. Its rich, aromatic flavors have delighted us time and time again, making it a firm fixture on our Christmas menu and a regular feature throughout the year. We've no idea where this version originated, and I honestly wouldn’t trade it for any other. It’s a mystery I’m content to keep, happy that this culinary gem found its way to my kitchen.
The magic of this soup lies not only in its delicious taste but also in its simplicity. The ingredients are readily available, the process straightforward, yet the result is utterly captivating. The subtle sweetness of the apple, the warmth of the curry, the richness of the coconut milk – it all comes together to create a symphony of flavors that dances on your palate. I often find myself experimenting with the spices, adding a little more or less depending on my mood, which only adds to the fun of making this soup.
This recipe isn’t just a meal; it’s an experience. I love the process of gently sautéing the onions, celery, and apple, their aromas filling my kitchen with warmth and anticipation. Watching the chicken and carrots simmer in the fragrant broth is a meditative experience, a quiet moment of reflection in the midst of the day's hustle. And then, the final touch – the creamy coconut milk that elevates the soup to a whole new level of deliciousness. It’s a process that always brings me immense joy and satisfaction. The end result is a dish my family wholeheartedly adores, and that’s the greatest reward of all.
Beyond the joy of preparing it, Mulligatawny Soup also offers a chance to connect with others. Sharing a warm bowl of this flavorful creation with loved ones is a cherished tradition, a way to bond over delicious food and create lasting memories. Whether it’s a cozy family dinner or a festive holiday gathering, this soup always seems to bring people together.
More than just a recipe, Mulligatawny Soup is a piece of my family's history, a culinary heirloom that brings warmth and happiness to our table. It’s a reminder that some of the best things in life are simple, timeless, and passed down through the generations. And as I continue to make it year after year, I know that this tradition will continue for many years to come. Each spoonful is not just a taste of deliciousness, but a taste of family, love, and home.
So, whether you're a seasoned chef or a kitchen novice, I urge you to try this wonderful soup. It’s a guaranteed crowd-pleaser, a comforting classic, and a culinary journey you won't soon forget. And remember, the beauty of cooking is in the sharing, so gather your loved ones, pour a bowl of Mulligatawny, and savor the moment.
