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mulligatawny soup

Frenchpress avatar
Recipe by
Karl Strasser
@Frenchpress
clearwater, FL

An oldie but goodie. I love how all the flavores blend together.2/18/14

yield 4 serving(s)
prep time 40 Min
cook time 1 Hr
method Stove Top

Ingredients For mulligatawny soup

  • 2 Tbsp
    butter, unsalted
  • 12 oz
    mirepoix (onion,carrots,celery,med dice )
  • 2 Tbsp
    flour
  • 2 tsp
    curry powder
  • 1/2 c
    chicken meat, cooked, diced
  • 1 qt
    chicken stock
  • 1/2 c
    eggplant, peeled and diced
  • 1/4 c
    green apple, diced
  • 1/2 c
    sliced mushrooms
  • 4
    fluid ounces milk, warm
  • salt and pepper, to taste

How To Make mulligatawny soup

  • 1
    In a saucepot, heat the butter over medium heat, add the mirepoix and eggplant and sauté for 5 minutes.
  • 2
    Add the flour and curry powder and cook to form a blond roux.
  • 3
    Add the chicken stock. Bring to a simmer and cook for 15 minutes.
  • 4
    Add the chicken, apple and mushrooms and cook for 15 more minutes.
  • 5
    Finish with the warm milk and season with salt and white pepper.
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