Mulligatawny Soup Recipe
I can’t believe it’s taken me this long to introduce y’all to my amazing cousin, Katie! She is a skilled prep-chef at the fabulous Uptown Minneapolis restaurant Nightingale and culinary grad, who was instrumental in my success at catering my sister-in-law’s wedding. Worse, I can’t believe it’s taken me this long to blog this Mulligatawny Soup Recipe that she made for us as we were making some seriously delicious vegetable and beef stock. I’m so glad I get to share her story about this soup, because like her it is complex, fun and should get to light up the whole world, not just my kitchen.
So, without further ado, here’s her story about this Mulligatawny Soup Recipe.
I first had this soup while on vacation at Disney’s Animal Kingdom Lodge. I was a picky eater as a kid, and even into my teens. I was the kid that went to the buffet and stuck to the mac and cheese and chicken fingers.
But, that day my mother had a bowl of soup that smelled wonderful, but it was a combination I hadn’t seen before together in a soup. It was greenish. I could see chicken, mushrooms and carrots. I couldn’t help but ask to try it. After the first spoonful it had me running to the buffet to get my own bowl.
As a culinary student, I made and have seen many versions. I’ve seen it with lentils, no chicken, potatoes, sweet potatoes, it is definitely adaptable. With the common curry thread, whether it’s a homemade or store-bought common – I’ve loved every version. I hope you do, too!
- 4 Tablespoons Butter
- 2 Tablespoons Flour
- 3 Teaspoons Curry Powder
- 2 Tablespoons Cooking Oil
- 1 1/2 Cups Onion
- 3/4 Cup Carrots
- 3/4 Cup Celery
- 1 Chicken Breast
- 1 Cup Mushrooms
- 1 Green Apple
- 8 Cups Mushroom Stock
- 1 1/2 Cups Coconut Milk
- 4 Tablespoons Cornstarch
- 2 Tablespoons Water
- Salt and Pepper to Taste
- Wash and chop veggies and apple
- In a sauce pot heat the butter over medium heat
- Saute carrots, onions and celery for 5 minutes
- Add flour and curry powder to make a roux
- Heat oil on medium, cook chicken breast 7 minutes each side
- Add mushroom stock to sauce pot, bring to simmer for 15 minutes
- Add the cooked chicken, apple and mushrooms to sauce pot and cook for 15 minutes
- In a mason jar, add cornstarch and water and shake, adding water as needed to keep it liquid, but thick
- Add the cornstarch mixture to the soup while stirring until the soup is thick enough to coat a spoon
- Finish with the coconut milk, salt and pepper
