Mulligatawny Soup

Fantastic soup....just like wine, it gets better with time. Two or three days later the soup tasted even better than the first day. In my opinion, the cream is completely unnecessay...sooo good w/o it.(and less fattening too) Even my 8 year old and 18month old gobbled it up asking for more...definately double the recipe, or triple and freeze. Thank you so much!UPDATE: I have made this soup about 10 times now....I always double the recipe, add 3 tablespoons of yellow curry (so much more flavor) and I cut the apples in larger cubes cuz you can taste them so much more like that, and I use brown rice instead of white and just let it simmer longer. SO GOOD!

Should be 10 stars. I made a HUGE batch of this based on the reviews, and am SO glad I did. I tried it before adding part cream/part coconut milk, and it was good and flavorful, but the creamy mixture brought it all together wonderfully! The house smelled great for more than a day. I LOVE this! - adding to original review - I used a 1/2 and 1/2 mixture of red and yellow curries, and also added the same amount of Garam Masala as I did the curry. I have also stopped using butter, and switched to coconut oil and all coconut milk instead of cream. Pinot Nior was a perfect wine to have with this!

I took this basic recipe and added a few things I had around. 1 clove garlic, handfull of chopped fresh spinach, 1/2 cup diced mushrooms were added to the veggies. Then when it was finished I removed 1 cup and liquified it to make the soup creamier & left out the cream completely. Wonderful taste and nowhere near the fat & calories.

Delicious recipe. The only change I made was I shredded the apple with a cheese grater instead of chopping it up. The apples melted right into the soup and the soup was de-lish. (I just didn't care for the texture of cooked, softened apple chunks in my soup)

Excellent! I doubled the curry and used 1/2 and 1/2 and it tastes just as good but with fewer calories. I also used a rotiseree chicken and it adds a lot of great flavor to the soup. I also add about a cup more broth because I also add more carrots and rice. Really great recipe! Thanks so much! My husband begs for this soup all of the time!

Love this soup! I didn't have ready-made stock, so I used Better Than Bouillon Chicken flavor; very tasty, but I'm glad I didn't add any salt. The bouillon took care of that! Like other reviewers, I used 2tsp curry powder because we love it. Very delicious!

A very simple and extremely delicious recipe! This recipe is not pureed like most Mulligatawny I have had but is nice with the pieces of vegetables, chicken, etc. I also added a large clove of minced garlic with the vegetables at the beginning. Thanks for a terrific recipe.

Yummy! Wow this soup is AWESOME. It's a great size recipe for one person and some reasonable leftovers!I used 1/2 and 1/2 instead of heavy cream and it was still remarkable. I plan to add this to my regular menu planning!

When I first made this soup I only made as much as the recipe called for,...then I tasted it. Trust me on this, double this recipe if your going to make it!! It goes very fast. This soup is probably my new favorite soup. One other thing I kind of added, is I added about 1/2 teaspoon or 1 full teaspoon of red pepper flakes in the with chicken broth, depending on if your making the recipe as is or doubling it. I also added my cut up chicken in with the chicken broth so it would cook, because I didn't have any cooked chicken laying around. Definetly make this soup, you won't be sorry you did!

absolutely loved this soup!! Have made it for parties and it has always been well received Rona Rempel Alliston, Ontario Canada

I've been making this soup for two years and just realized I've never rated it. This is hands down my family's favorite soup. I make huge batches and freeze it in six-serving containers. I substitute brown rice for white, triple the apples and shred them to make a fabulous broth. I do not add the cream, but I add a touch of half and half at the end. Thanks for sharing, Lise.

Yum! A sweet and spicy curry soup with nice texture and appearance which I'll certainly be making again, though with a couple of minor alterations: **Double both the curry (I used mild) and the apple**. Also note that those who don't like curry will absolutely despise this recipe, so be forewarned that there's no point in sharing any with such hopelessly lost souls- take this into consideration when planning your portions. Luckily this soup warms up well though as I've been single-handedly enjoying all 6 of my servings for the past week!

Unbelievable! 5 stars does NOT do any justice to this perfect recipe. I followed it exactly as the recipe stated but doubled it so I had enough for leftovers. Oh, but I did use basmati rice which kept the dish a true Indian soup. It has the best curry flavor and the chicken and vegetables are juicy and tender. My mouth is watering just remembering how good it was! I picked up some naan from our local Indian Restaurant to dip in the soup but the soup is hearty enough without it. Love this soup and will definitely make again for company. YUMMY!

quite good. I did add some chopped butternut squash that I had in the fridge needing to be used up. Tasted finished soup as is and it did seem to lack something. Gave it a few generous glugs of sherry. Voila! Tried it with and without the cream (half and half). Liked it better without. Garnished with cilantro. Will make again. Thanks for a good recipe

We did not like it

This soup was amazing...as good or better than my favorite Indian restaurant! As I did not have cream on hand I used coconut milk as was used in some of the other recipes I found online. Also I left out the apple. Will certainly be making this soup again and again.

Has become a standard, we could eat the bowls - all my family, including four kids ages 7 and under, looooooves this soup!

I've made this twice now and it's my new favorite soup recipe - I double the curry and add a little over 1/4 cup of rice as well as using a whole apple.

This soup was amazing! After reading several reviews and knowing that i like a lot of spice in my food, I changed the amount of curry powder to 2tbs (I used hot madras curry powder) and added 1tbs of garam masala. I also used 3 cloves of garlic. I used basmati rice instead of white (as should be used in all Indian dishes) and i used half chicken stock and half chicken broth (just what i had on hand). I didn't have any cream so i added a little yogurt in one bowl and tried another bowl without it and it was actually much better without adding it. The yogurt took some of the spice and flavor away from the soup. I'm going to be getting some cream tomorrow so I will try that and see if it changes the flavor for the better but for how great it tasted without adding anything i don't know if that's possible! I will be making this regularly!

Very delicious and healthy too! Looking at other reviews, I doubled the recipe. Also, I used brown rice which required longer cooking but adds a little more nutritional value and I didn't add the apples until the last 25 minutes. I also added broccoli florets the last 5 minutes of cooking and added about 1/4 cup of coconut milk. My 5 y/o twins loved it as did my husband. All wanted seconds!!!

Wow, this soup is delicious! I made only minor changes such as adding 2 tablespoons of curry instead of the teaspoons, adding additional amounts of the veges and putting in an extra cup of broth (just to keep it soupy). I agree with other reviewers that the cream is not necessary; I used half and half instead and it was just superb. I think next time I will skip it altogether and save the calories. Cant wait to make this again!

This recipe is really really surprisingly good. The only issue I have with it if I follow the recipe as it is the flavor is just a little weak (for mine and my families) taste buds. So I made a few changes: I doubled the chicken, doubled the apple (used a whole apple), tripled the curry powder, added a tsp of garam masala, and about a cup and a half of petite diced green peppers. I also added the cream directly to the pot and allowed it to simmer for another minute or so. It was really, really good. I would certainly make this again!! I served it with naan.

Absolutely amazing, I used canola oil rather than butter and only 1 tbs. I did not add cream since I am dairy averse. I also left out the cilantro because I don't like it. I was sad that I didn't get more meals out of it!! But I don't actually suggest doubling the recipe for leftovers because the apple loses its flavor and texture the next day. It's still really nice, but more than one day may be pushing it.

I cook a lot of new recipes in my house and my husband has rated quite a few 5 stars. This one he said was by far the best dish I've ever made. I cooked the apples until they were almost melted into the soup and used brown rice. AH-MAY-ZING!

For goodness sake don't put raw rice in the soup or you'll end up with just a big pot of curry rice!

YUM! Everyone loved this recipe. When I first started to make it I thought "this is basically just chicken and rice soup" but omg when it was done it was SO good. Thanks for the recipe! I will make this over and over only double everything!

Made exactly as recipe states other than using brown rice. It was delicious! I used a macintosh apple and red onion. My husband has decided it's one of his new favorites. He had 2 servings. By the way, this might be 6 servings if you serve a cup of soup, but it's only 4 bowls of soup. I'll double next time.

I wish I could give this soup 172 stars! It is amazing, amazing, amazing! I have never made anything like this, but have been having and increasing appetite for curry lately. This did not disappoint! I will make this all the time! I doubled the recipe as others suggested and added extra curry and cayenne as others suggested. I also added a bit extra rice, just because I love rice! This is an awesome soup! Thank you so much for sharing!!!!!

Awesome! I might have put more rice than needed, cuz it turned out thick so I added extra stock. Here are some tips: - No salt needed - Didn't think thyme was needed, but I added some anyway. - Ingredients must be finely chopped (it taste better this way) - I grated the carrots instead of chopping them. Awesome soup, would definitely make it again!

My family all loves this soup!! It's absolutely delicious. Definitely double the recipe if you're serving more than two people - even doubled, we only get about 6 good-sized bowls out of it. The cream does make it rich, so I may try decreasing the amount next time I make this. Also, the rice can get out of hand if you leave it in there too long before you're ready to eat it - the first time I made this, it was more like a casserole! Still very good, but the second time I waited longer until I put in the rice. Perfect!

I was so excited about making this soup, given all the positive reviews. It was good, but it was not great. I followed the recipe exactly. I thought it tasted even better on the second day. But, again, I thought it was just good - nothing extraordinary.

This soup was great! I can't eat chicken so changed the chicken broth to vegatable, used turkey and a little soy milk --my guests who "don't really like curry --had seconds. Definitely a keeper.

I doubled the recipe. Absolutely delicious!

Awesome! We have never had Mulligatawny before, but will avidly make it now!! We followed the recipe exactly (w/out the cream) and it was perfect!! 5 stars for us.

This soup was such a huge hit at my Indian-themed book club!! We read On Clipped Wings, by Jameela Alter.....and enjoyed various authentic dishes! Thanks Lisa P!

I made this soup exactly per the recipe. I hate to think about the calories, but it is so delicious! Husband said it is definitely a "keeper" recipe. It's very easy to make, just a little time-consuming.

Yummy! I always simmer my soups for several hours before serving. With this soup, I tasted it after simmering for an hour and it wasn't quite right. After another 4 hours it was perfect. I used a gala apple and added a teaspoon of garam marsala. I also used brown basmati rice which I cooked before adding it to the soup, and added half and half instead of heavy cream (gotta watch those calories!). This soup was delicious, even my youngest son who usually doesn't like curry flavor loved this soup! I served this soup with warm naan bread.

Not bad, I would make it again. This was my first mulligatawny soup. I used turkey stock which I had on hand instead of chicken stock and I didn't have a celery stalk, but the rest was as described. The flavour was nice but next time I'd make twice the recipe and maybe double the apples after that (maybe that's because the turkey stock is a stronger flavour).

I made this using leftover turkey and stock from the turkey carcass. It was a nice flavorful change from the standard turkey leftover recipes. This was very quick to make using a food processor to shred everything. We like spicy food so I did add 2 t. hot curry powder. I like my mulligatawny a bit sweeter, so next time I will add a whole apple. Overall, very good.

Outstanding! I could taste this even with my allergies giving me sinus problems. I threw in 1/2 c. cauliflower, and next time might also add 1/2 c garbanzo beans. Perfect with hot bread!

Creamy, flavourful, perfect! I used orzo instead of rice and it was great. I was a little worried about the number of servings, as we were going to have this as a main dish, but it made 4 large servings / 5 average ones. Thanks for another stapler!

i loved this recipe! i didnt add the cream or substitute it with any milk either and it was amazing! i did add more curry powder fer some more heat tho..fantastic! i may do as another reviewer suggested and pass the sour cream around the table when bein served..thank you! it was super simple, easy to follow and im gonna look like a rock star when i serve this!! thanks again!

This soup is filling, easy to make, and full of flavor. I added 1/8 cup raisins, 2 cups of water, and omitted the heavy cream. Absolutely delicious.

I really liked this recipe. Even my two year old son liked it (although he likes spicy things). It is definitely different than the one from the local restaurant that is more pureed. I was a little skeptical when I compared it to the recipe Mulligatawny Soup II which was much more complicated. I added 3 cloves of garlic to the vegetables and I also transferred the vegetables, etc to a slow cooker for 4 hours which seemed to work well. I think next time I will leave the rice in the slow cooker for 30 minutes (rather than the 15 specified) because it was not quite done.

I love indian food so after making this recipe I think this is more for an irish person. The soup turned out very bland just like normal chicken soup. Luckily I had a whole day to think of what I should do to make it better. We had a soup party to go to the next day. I had to double the indian spices which included ground cumin, red chili pepper and tumeric. Also added was fresh coriander on top and 3/4 can of coconut milk. It really needs the coconut milk to make this soup exotic rather than plain chicken soup. See Emeril's version. He adds so much extra to his Mulligatawny that this recipe on this page lacks in flavor.

Amazing soup! The only thing I will do different next time is leave out the heavy whipping cream.

This soup is so delicious--my family and friends have had it several times and keep requesting it. Even my friends who don't like curry enjoyed this soup. I recommend doubling it so you'll have leftovers.

This is terrific! I used 2 cloves of garlic minced, 2.25 tsp of mild curry powder, 2 tbs of flour, about 3/4-1 cup of onion, 3 carrots, 1.5 celery and a 1/4 cup of rice. I also chopped 1/2 a apple and grated the rest of the apple. The heavy cream is not necessary. For more tender chicken, I didn't add it until after the soup has simmered with the rice. I prefer this soup with homemade chicken broth but in a pinch store bought will also work. Update: I used 2 cloves of garlic minced, 3 tsp of mild curry powder, 1 tbs cornstarch, 1 tbs of flour, 3/4 tsp salt, 1/2 tsp pepper, about 3/4-1 cup of onion, 3 carrots, 1.5 celery. No rice. I also chopped 1/2 a apple and grated the rest of the apple. Update 3: 2 tsp salt, 1 tsp coarse black pepper, 4 tbs cornstarch, 3 tsp curry powder, 4 garlic cloves, 3 sprigs thyme.

My husband described this soup as "memorable" and "super", so I guess he liked it! I liked it but perhaps not as much as he. I used one tblspn. of olive oil instead of the butter, low-sodium broth, a tblspn. of the curry, added tspn. of garam masala, a minced clove of garlic, and cayenne pepper and salt to taste. I also used brown rice instead of white. Instead of heavy cream at the end I served the soup with a dollop of plain yogurt and generous pinches of fresh cilantro. We ate this with warm Naan bread and it was a meal unto itself. I rated it 4 stars because in spite of all my changes it still needed more salt to make it come alive, and STILL wasn't the best mulligatawny soup I have ever had. Also, it provided us with only four generous portions and certainly not six. If I were making this for four people as a main meal I would definitely double the recipe to ensure there are seconds for everyone. If this is just to serve as an appetizer, than you can probably squeeze six small servings out of the original recipe. I will probably make this again and as suggested probably serve pinot noir as the beverage.

Very good. Needed to add some extra spices to give it more flavor. I threw in about a tablespoon or two of chopped fresh cilantro and it was great! Also, this recipe was very easy to make.

This is delicious! The only change I made was using plain yogurt in place of the cream. (I just never buy heavy cream) I microwaved the yogurt right in the plastic container for about 45 seconds and it worked perfectly. Unlike a lot of soup recipes that use chicken breast meat (instead of dark), the chicken comes out very tender. The vegetables and apple get very soft and creamy. I've never been a fan of Indian food until now. The curry really makes this dish savory. I agree with the other reviewers who say DOUBLE THE RECIPE - YOU'LL WANT MORE!

Awesome! First effort to make something curry - it was delicious! Used 1/2 stock and 1/2 water, vegan butter and no cream. Wife loved it as well, but she likes it whenever I fix dinner and she doesn't have to! Looking forward to trying the leftovers...

Excellent. I used a Granny Smith apple and it was perfect for this! I added a pinch of red pepper flakes for flavor. It freezes well too!

Really delicious. Use a sweet apple. The second time I used a granny smith, and it lacked a little sweetness. But it was still great.

Absolutely excellent as written. This is now one of my family's favourites. Thank you for sharing this recipe, Lise!

Great recipe ! I changed it up a little by adding a 1/2 tsp. of cinnamon and 2 tsp. of cumin. It gave the recipe a slight kick while the cinnamon brought out the flavor of the apples.

best soup of 2010

Really liked this! Nice, light soup for summer. Good with and without the cream. I added more chicken and some water (I like soupy soup) but otherwise kept true to the recipe and my family really liked it, asked to make again sometime. Yay & thanks!

Total yum! I was afraid the curry would be so.... well... curry. Glad my fears didn't pan out. This is a wonderful, warm, soul satisfying soup on a cold day. To lower the fat, I divided the butter in half and added a couple tablespoons of olive oil. I also used whole milk in place of the cream. Delish.

First time I have ever had Muulligatawny soup - kinda weird at first, yet really good. Very flavorful and can't wait to have leftovers.

delicious, but the heavy cream is not needed.

My husband says this is the best-tasting recipe I have made. I used a leftover grilled barbeque chicken breast and added extra curry powder. I don't see this yielding 6 servings unless it is served as one course of a dinner. We finished it in one meal. I served it with crusty bread.

I have been eyeing this soup for awhile and finally made it last night when the hubby wasn't feeling so well. I used sweet potatoes instead of rice and upped the curry powder to two teaspoons. Delicious! I might try using Thai yellow curry paste next time. Has anyone tried this?

This is one of my favorites. I have made this recipe for a couple of years now. I need to make it again soon because it is SO good. I make a pot and eat it for lunch all week.

awsome soup! I pretty much followed the recipe: I used green onions, because I prefer the taste, and I added half heavy cream, half coconut milk, I also added cayanne pepper and used 3 tblsp. curry. Overall great, very enjoyable, and fairly easy.

Delicious! I took other people's advice and doubled the amount of soup, added potatoes and added 3 tbsp of curry. I left out the apple (probably essential) but I didn't have it on hand. I also used scallions and 1/2 a red onion for the onions. Delicious, I mean delicious! My picky husband absolutely loved it. This is going in our monthly rotation of comfort foods that we can stretch for a few days. P.S. I used heavy cream and 2% milk. Tasted great!

Amazing soup! I didn't have heavy cream so I used whole milk instead and it was still excellent tasting. All the rest of the ingredients I used as listed. I will be making this soup again, it was that good!

Absolutely amazing! I doubled the recipe, used 3 tbsp of medium curry powder, reduced the butter by half and used basmati rice.

Thank you for this recipe. I think curry lovers will like it. Very tasty

this soup is awesome. I have made it over and over and over... I really like spice, so I add 3 tbsp's of curry, and I always add a dollop of sour cream on top, I think that is a must, it 'makes' the soup... when I first read the recipe ingrediants I thought the addition of apple was a bit weird, but whenever I make a recipe I always follow it exactly at first, then adapt it myself if I need to.. the little bit of apple in there (don't shred, do chunks) is delcious! while eating the soup, which is spicy, you get a bite of sweetness... all of the ingrediants work very well together... LOVE this soup.

So so good! I don't really measure the apples, carrot, etc, just dump a bunch in and it works! Coconut milk is a good sub for the cream.

I was so happy to find this recipe and try it. This soup was served at one of my favorite restaurants that closed recently. We loved this recipe and it was pretty close to the restaurants version. I added some cayenne pepper to it and that completed it nicely. It was an absolute hit with my husband too! Definately will make this again.

I make this soup for my family all the time, but most often in the fall. I usually go lighter on the curry (for the kids) and omit the cream and the flour.

We lOVE this soup it has become a family favorite. I add more curry powder and use a little milk instead of the heavy cream just to save calories and it is still delicious!

I have made this soup twice now, both times a complete hit! My kids (4 and 1) love it, it is pretty quick and easy, and the leftovers are great too. The only change that I made is to add a bit more rice.

This was excellent! I tricked my husband. He always said he hated curry but he loved the soup. He was surprised. I didnt add the cream. Sometimes i add crushed red pepper to spice it up.

Simply Delicious! Used other reviewers' ideas: added chick peas, substituted olive oil for butter, added 3 shakes cayenne and used 2 1/2 tsp curry. This is a perfect base soup - maybe spinach would be a nice addition? Spiciness sneaks up with a subtle touch - what a treat. Used brown basmati rice. We love it - served with toasted wheat bread strips with cheese. YUM

really good! upped curry powder to 2 tsps, used a whole golden delicious apple and didnt really taste it, will use a granny smith next time to get that nice tartness,also used all the dark meat from a rotisserie chicken,and substituted 1 russet potato for the rice, tried it with whipping cream and without both were ways were great. also added a clove of garlic. I'll be making this again soon and will try a spicier curry next time.

I followed the recipe word for word, even doubled it looking forward to a fabulous soup. I then waited a day or two, hoping for a good "meld" of flavors.

I will be making this soup again as it was quite delicious. However, I think next time I will prepare a meal where it is served as an appetizer or sidedish in smaller quantities, instead of making it the centerpiece of the meal as I did tonight. It makes a very rich spicey soup. Thank you for sharing this recipe.

This is a regular in our house. I double it and use one package of boneles chicken thighs. I omit the cream, as it really doen't need it. You will want more than this recipe makes, believe me! So yummy!!

I consider myself an Indian food aficionado and average cook, but this just didn't taste to me like authentic Mulligatawny soup. I found this soup to be quite on the bland side. I followed to directions to the TEE and I don't know what went wrong, if anything. I think I'll move on and try another recipe to find that "taste" I am looking for. I honestly don't see what all the fuss is about, definitely not 5 stars.

This soup is THE BEST chicken soup ever! Even my husband liked it and he's very picky. This is going to be my go-to chicken soup from now on. No more grandma's chicken soup!! The only thing I did differently was I made the rice separately so everyone can add as much or as little as they wanted and I omited the cream because I didn't have it on hand. It was still superb!

Hands down, one of my favorite recipes. This is so easy to make and tastes wonderful! I was skeptical about the apple thinking that it would be too sweet or mushy. The apple almost all but disappears but adds great flavor. Would give more than 5 stars if it would let me!!

The flavor of this soup is excellent. Due to my preferences, and what I had on hand, I made the following adaptations: whole wheast flour in place of all-purpose, used 2 small apples, cut out the rice but added extra chicken, omitted the thyme and cream, but used about a cup of coconut milk instead. The result was FABULOUS!

Sorry, did not like this. I have many other soups with similar ingredients that I would prefer to use. I think the flour (which I've never seen in Indian dishes) gave it a bad taste.

I liked this soup, but my kids did not. I used dairy substitute, and found it essential to the flavor of the soup. Otherwise it is boring.

I used about 1.5-2 tablespoons of red curry paste to season this soup and it was just this side of being too hot--it was perfect. I steamed the veggies instead of sauteeing them in butter and left out the cream as the soup was good without it. really flavorful and quick soup to make, I'll definitely make it again.

This was so delicious! It reminded me of a chicken pot pie. It was excellent with homemade flat bread. I used olive oil instead of butter, frozen carrots instead of fresh, shredded the apple, and used half & half. Also, I added some garlic and frozen cauliflower. Definately worth a try!

This one is up on the top of our list! Deeeeelisciuos! We ended up using mild Jamaican curry powder and added more than the curry powder the recipe calls for. It was gone in no time! Yummy!

We loved this soup it was so yummy. We had to make some substitute because we were missing some of the ingredients. My only complaint is that it had a bitter note when eating it. It was nice and sweet to start then bitter.

Yum yum! Very tasty, flavourful without being too spicy. I was a bit skeptical about the apple, but it works well in this recipe! I made it pretty much as written, except with a bit more onion, celery, carrot and apple than called for, and an extra tsp of curry powder (and still wasn't too spicy, so if you like it hot, you might want to add even more). I had wanted to increase the amount of rice just a little (like 1/3 cup), but it got away from me and I added more like 2/3 cups. I didn't have any extra chicken broth to balance it out, so what I ended up wasn't very soupy at all, but really tasty! I added the amount of cream called for (but used half and half), perhaps I should've added a bit less since there wasn't much broth left to mix it with, but I'm still really happy with the final dish! Thanks for the wonderful recipe!

this soup is delicious! i never rate anything, especially if i've modified the recipe as that is not an accurate review but i had to comment on this. i'm sure the recipe is even better when followed correctly but i made a few changes and still loved it. i didn't have chicken broth so i used water to boil the chicken, strained it and added bullion cubes (1 for each cup of water) to make my broth. i omitted the thyme as we didn't have any and substituted brown rice for white. i also used wheat flour instead of all-purpose and fat free half and half instead of cream. the changes were minimal and the taste was phenomenal. in the end i added an extra cup of water to make it 1 cup per serving so it would be easier to figure out the weight waters points plus value :) i would absolutely make this again!

Very good soup, and easy to make too! However, next time I will add more curry because it needed more spice!

This tasted incredible, next time I will make a double batch. I made a few changes.. I used coconut milk rather than cream, I added a hot thai pepper for some kick, and used 2t of curry powder.

We had no idea what to expect with this soup (we never heard of mulligatawny soup but decided to make it because of the interesting name). After our first bite, we were hooked and will be making this again!

Really scrumptious, easy to make, and ready to eat in an hour. You don't need to change a thing (though I used half-and-half instead of the heavy cream). I'm not sure how this is stretched into 6 servings, though. I recommend doubling the recipe for even 4 people, especially as everyone will want seconds!

This should get a much higher rating that 5 stars! Thanks so much for sharing this Lisa! Excellent! Absolutely delicious!!! The only thing I did differently was to add the spices at the end of the recipe, five minutes before serving, that way one gets the full flavor of the spices. Also, would not hurt at all to have a bit more rice, too... But just exactly the way this recipe is presented it is totally terrific!!! Thanks for sharing this one!!!

I had never had Mulligatawny soup before, and I wanted to try something different. It's just like Mom's curry over rice, but in a soup! Fabulous flavor - absolutely delish! Can't wait to heat the leftovers up for tonight's dinner! I used chicken thighs instead of breast because I like them better in soups/stews. And 1/2 and 1/2 instead of heavy cream. I doubled the recipe for a big pot and it made plenty! Served with fresh French bread. YUM!!