Mulligatawny Soup

May  5, 2019
1 Ratings
Photo by Seasons in Vermont
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 6-8
Author Notes

When you are tired of the omnipresent leftover turkey sandwiches, pot pies and casseroles, make THIS....! It's a good meal on a cold evening. Mulligatawny is a British version of an Indian dish, whose name is derived from the Tamil words for “pepper water.” —Miss_Karen

What You'll Need
  • 8 cups turkey or chicken stock
  • 1 turkey carcass or large chicken (3 1/2 lbs.)
  • 1 teaspoon each: white pepper, dry mustard, ground ginger, ground mace, powdered garlic and ground cloves.
  • 2-3 tablespoons curry powder
  • 2 cups onion,chopped
  • 2 cups celery, chopped
  • 1 1/2 cups carrots,diced
  • 1 1/2 cups green bell pepper, diced
  • 4 cups diced canned tomatoes, (undrained)
  • 1/3 cup applesauce
  • 2 ounces dried parsley
  • 3 1/2 ounces basmati rice (optional)
  1. Cover the carcass with stock, bring to a boil and cook until meat falls off the bone. Remove the bird from the stock. Chill stock to solidify the fat, and then remove with a spoon. When cool, remove the skin and the bones. Tear meat into bite size pieces. Reheat the stock and add the spices. Stir well.
  2. In a separate pan sauté the vegetables for about 3- 5 minutes. Add the vegetables and the meat to the stock. Stir in remaining ingredients and bring to a boil. Reduce the heat to a simmer and enjoy!
  3. While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold. Stir into soup.

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