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Mulligatawny Soup Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, thinly sliced|
|Carrots||2 Medium, thinly sliced|
|Celery ribs||2 , thinly sliced|
|Green pepper||1⁄2 , thinly sliced|
|Curry powder||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Tabasco sauce||1⁄2 Teaspoon|
|Apples||2 , cored, pared and chopped|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1468 Calories from Fat 525
% Daily Value*
Total Fat 60 g91.9%
Saturated Fat 32.9 g164.7%
Trans Fat 0.1 g
Cholesterol 173.7 mg
Sodium 3772.3 mg157.2%
Total Carbohydrates 206 g68.5%
Dietary Fiber 27.2 g108.8%
Sugars 58.5 g
Protein 38 g76.9%
Vitamin A 456.4% Vitamin C 195.2%
Calcium 30.5% Iron 71%
*Based on a 2000 Calorie diet
Stir in flour, curry powder, salt and cloves; cook 1 minute.
Gradually add water and Tabasco sauce; mix well.
Add turkey and half the apples; cover and bring to a boil.
Reduce heat; simmer 1 hour.
Remove turkey and set aside; with a slotted spoon, remove vegetables.
Puree vegetables in a blender or food processor or through a food mill; return to soup.
Remove turkey meat from bones; return meat to soup and discard bones.
Add the remaining chopped apples, cover and simmer 20 minutes longer.
Serve soup over 2 tablespoons of rice in each bowl.