Recipes > Soup > Mulligatawny > Mulligatawney



  • turkey stock
  • 3 apples, chopped fine
  • 2 carrots
  • 1 small onion
  • 3 tablespoonfuls of shortening
  • 1/2 cupful of flour
  • 1 level tablespoon of salt
  • 1 1/2 teaspoons of paprika
  • 1/4 teaspoon of nutmeg
  • 1/2 cup of finely chopped celery
  • 4 tablespoons of washed rice


Place 4 cupfuls of turkey stock in a saucepan and add apples, 1 carrot, and onion. Bring to a boil and cook slowly until vegetables are soft.

Place shortening in saucepan and add flour. Stir until well browned and then add 2 cupfuls of turkey stock. Cook for ten minutes and add to the soup. Bring to a boil, then strain and add salt, paprika, nutmeg, 3 pints of tuckey stock, celery, 1 diced carrot, and rice.

Bring to a boil and cook for thirty-five minutes very slowly and then season.


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Mrs. Wilson's Cook Book (1920).

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