The Best Mulligatawny Soup Recipe
Try this The Best Mulligatawny Soup Recipe recipe, or contribute your own.
Try this The Best Mulligatawny Soup Recipe recipe, or contribute your own.
- salt to taste
- 1/4 cup white rice
- 5 cups chicken broth
- freshly ground black pepper to taste
- 1/8 tsp dried thyme
- 2 celery stalks chopped
- 2 tbsp all-purpose flour
- 1/8 tsp ground nutmeg
- 6 skinless, boneless chicken thighs cut into 1/2-inch cubes
- - or 2 chicken breasts
- - or about 1 lb beef chuck or stewing beef (stewed t
- - or 3 cups sauteed mushrooms
- 1/2 cup yellow onions chopped
- 2 small carrots diced
- 1 leek, thinly sliced (white part only)
- half a stick / 56 g butter
- 2 tsp mild curry powder (or medium / hot for more spicin
- 1/2 apple, cored and finely chopped
- 1 cup heavy cream heated (optional)
- chopped fresh parsley to garnish
- Carbohydrate 16.8006500984548 g
- Cholesterol 1276.66250005193 mg
- Fat 246.1588141126 g
- Fiber 1.08510938135071 g
- Protein 307.747387921616 g
- Saturated Fat 74.0313459181885 g
- Serving Size 1 1 Serving (1721g)
- Sodium 2112.05358216709 mg
- Sugar 15.715540717104 g
- Trans Fat 20.985879359703 g
- Calories 3596 calories
Step-by-step
- Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.
- Add the flour and the curry, and cook over medium heat for 5 more minutes.
- Add the chicken stock, mix well, and bring to a boil. Simmer for about 30 minutes.
- Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.
- When serving, add heated cream (optionally) and chopped fresh parsley.
Swapping the protein base from boneless chicken thighs to beef chuck fundamentally alters the cooking timeline, because tough connective tissue requires hours of gentle heat to gelatinize into tenderness whereas cubed poultry turns chalky if overcooked beyond fifteen minutes. When scaling this recipe up to serve a larger crowd, linear multiplication of liquids fails due to evaporation rates across different pot surface areas, meaning a doubled batch in a wide six-quart Dutch oven will reduce significantly faster than a single batch in a narrow pot. Maintaining the correct thermal mass requires monitoring the simmer point closely, ensuring the liquid maintains small, intermittent bubbles rather than a vigorous roll that breaks down the rice grains into a starchy paste.
Fresh aromatics like raw leeks and crisp apples release cellular water rapidly upon hitting hot butter, whereas dehydrated or stored equivalents introduce far less moisture, requiring adjustments to the initial eight to ten minute softening window to prevent scorching the flour-and-curry roux. Toasting the all-purpose flour and curry powder together for five minutes over medium heat is chemically necessary to cook out the raw starch taste of the flour while blooming the fat-soluble flavor compounds present in the spice blend.
