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 Mulligatawny soup

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Danmel

  • Total Posts: 193
  • Joined: 7/25/2004
  • Location: Long Island, NY
Mulligatawny soup Sat, 11/6/04 4:16 PM (permalink)
Every time I've had Mulligatawny soup, it is different. Does anyone have a recipe they'd like to share? I'd appreciate it!
 
#1
    UncleVic

    • Total Posts: 6025
    • Joined: 10/14/2003
    • Location: West Palm Beach, FL
    • Roadfood Insider
    RE: Mulligatawny soup Sat, 11/6/04 4:34 PM (permalink)
    I have a few recipes I've collected... But considering I've never had it, I couldnt even begin to think on what it should taste like! But here's one for your refrence:

    MULLIGITAWNY
    1/3 cup vegetable oil or ghee

    8 chopped onions
    2 Tbsp grated ginger root

    8 stalks celery, chopped
    8 carrot, chopped
    8 large potato, cubed
    2 chili peppers, seeded and chopped, or pinch of cayenne
    1 tablespoon turmeric
    1 tablespoon ground coriander
    1/4 tsp cardamom
    1/4 tsp cinnamon
    1/4 tsp clove

    salt

    6 bell peppers, chopped
    #10 can garbanzos
    8 tomatoes, chopped
    2 cups finely grated coconut
    3 cans coconut milk
    1/2 cup lemon or lime juice
    1 bunch chopped fresh cilantro

    Sauté the onions and ginger root in the oil or ghee. When the onions are becoming translucent, add the carrots, celery, and potatoes. Add the chili pepper, turmeric, cumin, cinnamon, cardamom, and coriander. Sauté for about 5 minutes, stirring to prevent the spices from burning.

    Add water to cover vegetables. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables until they begin to get tender. Add peppers, tomatoes, grated coconut, and coconut milk. Simmer gently another 10 minutes, then add the lemon or lime juice and cilantro. Adjust the seasonings.


    BEWARE:
    This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

     
    #2
      UncleVic

      • Total Posts: 6025
      • Joined: 10/14/2003
      • Location: West Palm Beach, FL
      • Roadfood Insider
      RE: Mulligatawny soup Sat, 11/6/04 4:43 PM (permalink)
      I did a quick Yahoo search http://search.yahoo.com/search?p=Mulligatawny+soup&sm=Yahoo%21+Search&fr=FP-tab-web-t&toggle=1 and they have tons of recipes listed. I'm pretty sure some of the Chefs on the site will come out also and share...

       
      #3
        hefried

        • Total Posts: 367
        • Joined: 7/13/2004
        • Location: pdx, OR
        RE: Mulligatawny soup Wed, 11/17/04 12:10 AM (permalink)
        I may be wrong,,,,,,,, but I THINK that Mulligatawney soup IS supposed to be different everytime you have it, as it was "created" by throwing together whatever was on hand in the kitchen. I also think that(like,minestrone soup...) it USUALLY contains the same and/or similar type ingredients each time. Those being chicken, chicken broth, rice and appples???? And after that you just add whatever ya got to make it tatse good. Tell me I'm not crazy?
        My brain might be mullagatawney?
         
        #4
          hefried

          • Total Posts: 367
          • Joined: 7/13/2004
          • Location: pdx, OR
          RE: Mulligatawny soup Wed, 11/17/04 12:12 AM (permalink)
          quote:
          Originally posted by UncleVic

          I have a few recipes I've collected... But considering I've never had it, I couldnt even begin to think on what it should taste like! But here's one for your refrence:

          MULLIGITAWNY
          1/3 cup vegetable oil or ghee

          8 chopped onions
          2 Tbsp grated ginger root

          8 stalks celery, chopped
          8 carrot, chopped
          8 large potato, cubed
          2 chili peppers, seeded and chopped, or pinch of cayenne
          1 tablespoon turmeric
          1 tablespoon ground coriander
          1/4 tsp cardamom
          1/4 tsp cinnamon
          1/4 tsp clove

          salt

          6 bell peppers, chopped
          #10 can garbanzos
          8 tomatoes, chopped
          2 cups finely grated coconut
          3 cans coconut milk
          1/2 cup lemon or lime juice
          1 bunch chopped fresh cilantro

          Sauté the onions and ginger root in the oil or ghee. When the onions are becoming translucent, add the carrots, celery, and potatoes. Add the chili pepper, turmeric, cumin, cinnamon, cardamom, and coriander. Sauté for about 5 minutes, stirring to prevent the spices from burning.

          Add water to cover vegetables. Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables until they begin to get tender. Add peppers, tomatoes, grated coconut, and coconut milk. Simmer gently another 10 minutes, then add the lemon or lime juice and cilantro. Adjust the seasonings.


          BEWARE:
          This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.




          I do see however that this recipe has none of those ingredients i mentioned ....??????????????
           
          #5
            booboobirdie

            • Total Posts: 143
            • Joined: 2/27/2003
            • Location: New Haven, CT
            RE: Mulligatawny soup Thu, 03/27/08 11:24 AM (permalink)
            Hi all. I found this recipe on AllRecipes.com and tried it the other night. FANTASTIC! I had read some of the previous reviews on the site, and some suggested using light coconut milk instead of the heavy cream (which I did) and using only half of the butter called for (which I also did). It is divine! I'm warming some right now in the microwave in my office, and just the smell of it is bringing me to my happy place!

            INGREDIENTS
            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
            1 skinless, boneless chicken breast half - cut into cubes
            salt to taste
            ground black pepper to taste
            1 pinch dried thyme
            1/2 cup heavy cream, heated


            DIRECTIONS
            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.
             
            #6
              rebeltruce

              • Total Posts: 698
              • Joined: 9/8/2006
              • Location: Culpeper, VA
              RE: Mulligatawny soup Thu, 03/27/08 1:24 PM (permalink)
              I have an excellent recipe I'll try and post it tomorrow. It's not actually my recipe, it comes from a cookbook called 'Soup and Bread' by Crescent Dragonwagon, I've made it several times and it's a really great recipe.
               
              #7
                ayersian

                RE: Mulligatawny soup Thu, 03/27/08 3:00 PM (permalink)
                I also have a FANTASTIC recipe taken from The Daily Soup cookbook that I will post as soon as I get home tomorrow. It is perhaps my favorite soup. Period.

                Amy
                 
                #8
                  rebeltruce

                  • Total Posts: 698
                  • Joined: 9/8/2006
                  • Location: Culpeper, VA
                  RE: Mulligatawny soup Fri, 03/28/08 7:10 AM (permalink)
                  Damn...I forgot the book, I meant to bring it with me to the office this morning and post the recipe, I laid the book out....and forgot it anyway!

                  I will post it tonight from home, if I can access the site, I'm ashamed to admit that my home connection is still dial up........
                   
                  #9
                    fabulousoyster

                    • Total Posts: 1855
                    • Joined: 11/17/2005
                    • Location: new york, NY
                    RE: Mulligatawny soup Fri, 03/28/08 9:02 AM (permalink)
                    I make it like booboobirdie but I take out the chicken, blenderize all the vegetables and apple so its a smooth soup and then add the rice (cooked separate) and chicken and cream back in.
                     
                    #10
                      RubyRose

                      • Total Posts: 2187
                      • Joined: 5/7/2003
                      • Location: Lehigh Valley, PA
                      RE: Mulligatawny soup Fri, 03/28/08 9:07 AM (permalink)
                      Here's the recipe a local church has made for years as one of the soups served at their annual Holiday Craft Fair. It's a creamy version.

                      MULLIGATAWNEY SOUP – serves 100

                      2 lbs. onions, sliced
                      3 lbs. carrots, cut in small cubes
                      2 lbs. celery, cut in small cubes
                      2 lbs. green peppers, cut in small cubes
                      1 pound butter
                      4 lbs. tomatoes, peeled and chopped
                      1 ounce curry powder
                      1/2 ounce cloves
                      12 gallons rich chicken stock
                      salt and pepper
                      1/4 lb. chopped parsley
                      5 lbs. apples, chopped
                      2 pounds flour
                      1 pound chicken fat

                      Saute the onions, carrots, celery and peppers in butter. Add curry powder, cloves, tomatoes, and sauteed vegetables to the chicken broth. Bring to a boil; then simmer for one hour. Season with salt and pepper. Add parsley and apples and cook for 20 minutes more. Make a roux with the flour and chicken fat and add to the soup. Cook another 20 minutes. Serve hot, sprinkled with finely chopped chicken, if you have it.


                       
                      #11
                        MilwFoodlovers

                        • Total Posts: 3090
                        • Joined: 3/31/2001
                        • Location: Milwaukee, WI
                        RE: Mulligatawny soup Fri, 03/28/08 9:30 AM (permalink)
                        Where do you buy a pound of chicken fat?
                         
                        #12
                          RubyRose

                          • Total Posts: 2187
                          • Joined: 5/7/2003
                          • Location: Lehigh Valley, PA
                          RE: Mulligatawny soup Fri, 03/28/08 11:32 AM (permalink)
                          quote:
                          Originally posted by MilwFoodlovers

                          Where do you buy a pound of chicken fat?


                          You just throw a couple extra chicken backs in while you're making the 12 gallons of chicken stock.
                           
                          #13
                            chewingthefat

                            • Total Posts: 6093
                            • Joined: 11/22/2007
                            • Location: Emmitsburg, Md.
                            RE: Mulligatawny soup Sat, 04/19/08 11:27 AM (permalink)
                            Wasn't that Costanza's favorite soup from the Soup Nazi?
                             
                            #14
                              leethebard

                              • Total Posts: 6080
                              • Joined: 8/16/2007
                              • Location: brick, NJ
                              RE: Mulligatawny soup Sat, 04/19/08 11:39 AM (permalink)
                              You'll find tons of different recipes...it's simply left-over soup!
                               
                              #15
                                Benzee

                                • Total Posts: 1872
                                • Joined: 7/26/2004
                                • Location: Bullville , NY
                                RE: Mulligatawny soup Sat, 06/28/08 5:59 PM (permalink)
                                Hello all ,

                                The soup in question was Kramers favorite soup in the "soup nazi " episode. But i could be wrong of course . Whenever someone mentions it I think of that episode .
                                Lee is certainly right on this as its usually made with leftovers , so it should be slighly different every time you have it .

                                Benzee
                                 
                                #16
                                  No Talent

                                  • Total Posts: 262
                                  • Joined: 4/22/2008
                                  • Location: Berkeley, CA
                                  RE: Mulligatawny soup Sat, 06/28/08 6:28 PM (permalink)
                                  quote:
                                  Originally posted by RubyRose

                                  serves 100


                                  I love that.

                                  Reminds me of when I dreamed that my favorite local cafe's Lemon Chicken soup would show up in my daily newspaper's restaurant recipe of the week.

                                  It finally did but I took a few mental notes and tossed it.

                                  It started with...Lemon Chicken Soup, serves 100.
                                   
                                  #17
                                    MsDiPesto

                                    • Total Posts: 31
                                    • Joined: 10/3/2006
                                    • Location: Falls Church, VA
                                    RE: Mulligatawny soup Mon, 07/4/11 12:22 PM (permalink)
                                    I've seen recipes for Mulligatawny soup made with lentils as well. I used to work near a place that made the most wonderful Mulligatawny, the Dutch chef there turned out what was very much like a curried cream of chicken style. Alas, it is no more.
                                     
                                    #18
                                      Steadam2011

                                      • Total Posts: 16
                                      • Joined: 7/25/2011
                                      • Location: Seattle , WA
                                      Re:Mulligatawny soup Mon, 07/25/11 4:36 AM (permalink)
                                      Mulligatawny Soup

                                      Ingredients:

                                      1 large onion, thinly sliced
                                      1 small carrot, cut into small dice
                                      1 large celery stalk, finely chopped
                                      2oz butter
                                      1oz flour
                                      2 level teaspoons curry powder
                                      1-1/2 pints chicken Stock or broth
                                      1 large cooking apple
                                      2 teaspoon lemon juice
                                      1/3 cuo cooked rice
                                      1/2 cup cooked chicken meat
                                      Salt and pepper to taste
                                      4 tablespoons fresh heavy cream, warmed

                                      Method:

                                      Melt butter in a saucepan and gently fry onion, carrot and celery until just soft. Do not allow to brown. Stir in flour and curry powder.

                                      Cook for 2 minutes and blend in chicken stock. Bring to the boil, stirring constantly. Allow to thicken slightly.

                                      Reduce heat and simmer for approximately 15 minutes. Stir occasionally.

                                      Meanwhile peel, core and dice apple. Add to the soup with the lemon juice, rice and chicken. Bring to a simmer and add the Heavy Cream. Season to taste. Simmer for a further 3-4 minutes.

                                      Can be garnished with fresh parsley and toasted sliced almonds.
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                                      <message edited by Steadam2011 on Sat, 08/27/11 3:02 AM>
                                       
                                      #19
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