Mulligatawny soup

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Danmel
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2004/11/06 16:16:42 (permalink)

Mulligatawny soup

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

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    UncleVic
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    RE: Mulligatawny soup 2004/11/06 16:34:02 (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
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    RE: Mulligatawny soup 2004/11/06 16:43:10 (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
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    RE: Mulligatawny soup 2004/11/17 00:10:18 (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
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    RE: Mulligatawny soup 2004/11/17 00:12:29 (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
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    RE: Mulligatawny soup 2008/03/27 11:24:53 (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
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    RE: Mulligatawny soup 2008/03/27 13:24:11 (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
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    RE: Mulligatawny soup 2008/03/27 15:00:03 (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
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    RE: Mulligatawny soup 2008/03/28 07:10:54 (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
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    RE: Mulligatawny soup 2008/03/28 09:02:41 (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
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    RE: Mulligatawny soup 2008/03/28 09:07:09 (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
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    RE: Mulligatawny soup 2008/03/28 09:30:39 (permalink)
    Where do you buy a pound of chicken fat?
    #12
    RubyRose
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    RE: Mulligatawny soup 2008/03/28 11:32:13 (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
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    RE: Mulligatawny soup 2008/04/19 11:27:23 (permalink)
    Wasn't that Costanza's favorite soup from the Soup Nazi?
    #14
    leethebard
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    RE: Mulligatawny soup 2008/04/19 11:39:26 (permalink)
    You'll find tons of different recipes...it's simply left-over soup!
    #15
    Benzee
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    RE: Mulligatawny soup 2008/06/28 17:59:25 (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
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    RE: Mulligatawny soup 2008/06/28 18:28:22 (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
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    RE: Mulligatawny soup 2011/07/04 12:22:16 (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
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    Re:Mulligatawny soup 2011/07/25 04:36:11 (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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    post edited by Steadam2011 - 2011/08/27 03:02:32
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