Mulligatawny Soup


2 tablespoons butter
1 medium-size onion, sliced
1 medium-size carrot, diced
1 celery stalk, diced
1 green bell pepper, seeded and diced
1 medium-size apple, peeled and sliced
1 cup diced cooked chicken
1/3 cup all-purpose white flour
1 teaspoon curry powder
1/8 teaspoon ground mace
2 whole cloves
1 sprig fresh parsley
2 cups chicken stock or broth
1 cup chopped cooked or canned tomatoes
salt and pepper to taste


Melt the butter in a large saucepan or stockpot over medium heat. Add the onion, carrot, celery, green pepper, apple, and chicken and saute until the onion is tender. Gradually stir in the flour and curry powder. Then add the remaining ingredients and simmer, covered, for 30 minutes. Serve hot.

An Indian soup adopted by the English and imported to Massachusetts by the contributor’s husband. It’s very easy to make, and the finished product made a big hit with our testers. Consider serving the soup over a bowl of rice for extra heartiness.


6 servings


Natalie Marko New England Historic Genealogical Society, Bos

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