Best Mulligatawny Indian Soup Beef Recipes

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

Ingredients

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

MULLIGATAWNY SOUP I

Mulligatawny Soup I image

The name Mulligatawny means 'pepper water', and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

Provided by L. Peter

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

Ingredients

½ cup chopped onion
2 stalks celery, chopped
1 carrot, diced
¼ cup butter
1 ½ tablespoons all-purpose flour
1 ½ teaspoons curry powder
4 cups chicken broth
½ apple, cored and chopped
¼ cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
½ cup heavy cream, heated

Steps:

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.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 13.5 g, Cholesterol 62.2 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 9.5 g, Sodium 733.9 mg, Sugar 3.2 g