Recipe 4 All: Mulligatawny Soup Recipe — Every recipe in the World on this site.

Recipe 4 All: Mulligatawny Soup Recipe

Mulligatawny Soup

Yield: 8 Servings
2  Broiler-fryer chickens
2qt ;water
1tablespoon Salt
½cups Butter
teaspoon Tumeric
3tablespoon Poppy seed; powdered
3tablespoon Coriander; ground
ds Cayenne
½cups Coconut; grated or flaked
1md Onion; chopped
3cl Garlic; minced
1cups Flour; wheat or rice
16oz Can of garbanzo beans
4  Cloves
  Salt and cayenne to taste
  Hot cooked rice
  Lemon slices

This golden colored soup comes from Northern India. Serve it in wide shallow bowls to allow room to add rice. A good accompliment is crisp Papar bread [fried pappadums] or fried tortillas which are similar to some Indian breads.

Put the chickens in a large pot; add water and salt; bring to a boil; cover and simmer for 1 hr, until chicken is tender. Remove chickens, cool slightly; and remove meat from bones. cut breasts into 3-4 pieces each; leave legs and thighs whole. Discard bones and reserve stock.

In the same pot, melt 6 tbsps butter, add spices and cook together 5 min. or until onions are soft. Remove from heat and stir in flour. Puree the beans in their juice and add; stir in the stock and simmer together 15 min, stirring frequently. Add the chicken.

Just before serving, melt the remaining butter with the cloves; remove cloves and stir butter into soup. Adjust seasoning; serve in large bowls and pass rice and lemon slices at the table.

From: Jim Weller Date: 21 Jan 96

Your Mulligatawny Soup is ready. Bon appetit!

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