Djs Easy Book Club Mulligatawny Soup Recipes

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AUTHENTIC MULLIGATAWNY SOUP



Authentic Mulligatawny Soup image

This is an authentic recipe adapted from "The Food of India" cookbook. My family has been loving this soup for years! If you want an authentic Mooloogoo Thani soup, this is it!

Provided by Axe1678

Categories     Asian

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons oil
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
1 large onion, sliced
2 tablespoons besan flour (gram flour)
1 green apple, peeled and diced
1 tablespoon curry powder, heaping
1/4 teaspoon turmeric powder
2 medium tomatoes
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 cups chicken stock
1 1/2 tablespoons boiled rice (optional)
3 1/2 ounces cooked chicken, shredded
lemon wedge

Steps:

  • Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until onion is transparent.
  • Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock.
  • Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender.
  • Add the rice if using and chicken.
  • Stir well and serve with lemon wedges.

Nutrition Facts : Calories 220.7, Fat 11.1, SaturatedFat 2, Cholesterol 24, Sodium 281.9, Carbohydrate 19.2, Fiber 2.9, Sugar 9.7, Protein 12.1

DJS EASY BOOK CLUB MULLIGATAWNY SOUP



Djs Easy Book Club Mulligatawny Soup image

DJ makes this oft-requested soup for her book club. Easily adaptable for vegetarians by replacing the chicken broth with veggie broth and the cooked chicken with sauteed firm tofu. Good way to use up leftover chicken! To cut down on the fat content, use lower fat milk or soy milk. Source unknown.

Provided by COOKGIRl

Categories     Poultry

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 tablespoons butter
2 medium onions, diced
4 medium carrots, grated
3 stalks celery & leaves, diced
2 medium green apples, peeled and diced
6 cups chicken broth
2 teaspoons curry powder
2 tablespoons flour
1 teaspoon salt
1 teaspoon white pepper
1/2 cup rice, uncooked
3 cups roasted cooked chicken, shredded
1 cup half-and-half (low fat milk or soy milk can be subbed)
cilantro leaf
toasted shredded coconut
raisins

Steps:

  • Sauté celery, carrots and onion in butter until soft. Add apples and cook until tender.
  • Add flour and curry powder. Stir until vegetables are coated. Add broth and simmer ½ hour. Add rice, cover pot and simmer another 1/2 hour or until rice is cooked.
  • Add shredded chicken, salt and pepper to taste. Mix some hot broth with half and half then add to pot. DO NOT burn!

Nutrition Facts : Calories 388.8, Fat 16.9, SaturatedFat 8.3, Cholesterol 82.7, Sodium 1306.9, Carbohydrate 32.7, Fiber 3.7, Sugar 9.3, Protein 26.1

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