Recipes > Soup > Mulligatawny > Mulligatawny Soup

Mulligatawny Soup


  • 3 pints of chicken stock
  • 1 cup diced apples
  • 4 onions chopped fine
  • 1 carrot cut in dice
  • 1 clove
  • 1/2 teaspoon of thyme
  • 4 tablespoons bacon fat
  • 1/2 cup of flour
  • 1/2 teaspoon curry powder
  • 1 pint of cold water
  • juice of 1/2 lemon
  • 1/2 cup of finely chopped chicken meat


Place chicken stock, apples, onions, carrot, clove, and thyme in a saucepan. Simmer slowly for one-half hour.

Now place bacon fat, flour, and curry powder in frying pan. Blend together, and then add cold water, and as soon as it is thoroughly blended turn into the soup; stir to prevent lumping and bring quickly to a boil; cook ten minutes. Strain through cheesecloth; add lemon juice and chicken meat. Serve.


Print recipe/article only


Mrs. Wilson's Cook Book (1920).

comments powered by Disqus