Mulligatawny Soup Recipe

The other day I tweeted that I was making Mulligatawny Soup and my house smelled delicious. That simple tweet caused a surprising number of people to tweet me back about their love of soup. Perhaps it’s not really that surprising that so many tweeted me back about soup, because there’s something about a really good warm soup on a cold winter day that is truly comforting.

In this case, the soup I chose to make was from Trish Magwood’s new cookbook, In My Mother’s Kitchen (which I reviewed recently AND am holding a separate giveaway for you to win a copy of the book). I was intending on publishing the recipe along with my review. But then I had second thoughts and worried about copyright infringement, so I emailed Trish Magwood and asked for her permission to post the recipe, which she graciously gave me, and so now here I am passing it on to you! And it’s a good recipe. Truly a meal in a bowl. I served it with some fresh bread that I made that day and it was gooooood.

(Note: My husband refuses to eat a soup unless it has been pureed. So he pureed his soup in this case as well, and surprisingly, I think enjoyed the pureed version even more than the original, however that may just be us weird folk.)

Mulligatawny Soup

Serves 4  (doubles & freezes well)

Ingredients:

• 2 tbsp (30 mL) olive oil
• 1/2 cup (125 mL) finely chopped onion
• 4 small carrots, finely chopped
• 2 stalks celery, finely chopped
• 1-2 tsp (5-10 mL) curry powder (if using mild curry powder, try 2 tsp, if strong, maybe only 1 tsp)
• 4 tsp (20 mL) all-purpose flour
• 4 cups (1L) chicken stock
• 1/2 cup (125 mL) cooked rice
• 1/2 cup (125 mL) diced cooked chicken
• 1/4 cup (60 mL) diced tart apple (such as Granny Smith)
• 1/4 tsp (1 mL) dried thyme
• salt and pepper to taste
• 1/2 cup (125 mL) cream (optional)

Directions:

1. In a large sauté pan, heat oil over medium heat. Sauté onion for 3 minutes or until slightly softened.
2. Add carrots and celery and sauté a few more minutes, until they lightly change colour.
3. Stir in curry powder. Stir in flour and cook, stirring constantly, for 3 minutes.
4. Stir in chicken stock. Simmer for 30 minutes.
5. Add rice, chicken, apples and thyme. Simmer until heated through, 5 to 10 minutes. Season with salt and pepper.
6. Stir in cream, if using, just before serving.