Tsr Version Of Soup Nazi Mulligatawny Indian Soup Bytodd Wilbur Recipes
MULLIGATAWNY (INDIAN) SOUP ( BEEF )
This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!
Provided by CountryLady
Categories Roast Beef
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Fry vegetables & apple in drippings until soft & beginning to lose colour.
- Stir in flour & curry and cook for 1 minute.
- Add stock, tomatoes & seasoning.
- Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
- Sieve or liquidize the soup & return to pot.
- Add minced beef & rice.
- Bring back to the boil for 2- 3 minutes, check the seasoning & serve.
MULLIGATAWNY SOUP
One of my favourite soups. I used to make gallons of this while working at a very classy country hotel; everybody loved it. I hope that you do too.
Provided by Noo8820
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly brown the onion and garlic in the butter (you may use oil if you wish, but not olive oil).
- Mix in the flour and curry powder; cook for a few minutes, browning slightly.
- Mix in the tomato puree. Cool slightly.
- Gradually mix in the stock until smooth. Stir to the boil.
- Add the remaining ingredients except for the rice. Season to your taste and simmer for 30-45 minutes.
- Liquidise soup to your preferred consistency.
- Add rice to serving bowl and pour hot soup over the top.
Nutrition Facts : Calories 472.3, Fat 29.1, SaturatedFat 19.1, Cholesterol 61, Sodium 2137.7, Carbohydrate 43.8, Fiber 5.2, Sugar 9.8, Protein 11.1
AUTHENTIC MULLIGATAWNY SOUP
This is an authentic recipe adapted from "The Food of India" cookbook. My family has been loving this soup for years! If you want an authentic Mooloogoo Thani soup, this is it!
Provided by Axe1678
Categories Asian
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and saute until onion is transparent.
- Add the gram flour, apple, curry powder, turmeric, tomatoes, bay leaf, pepper and chicken stock.
- Bring to a boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender.
- Add the rice if using and chicken.
- Stir well and serve with lemon wedges.
Nutrition Facts : Calories 220.7, Fat 11.1, SaturatedFat 2, Cholesterol 24, Sodium 281.9, Carbohydrate 19.2, Fiber 2.9, Sugar 9.7, Protein 12.1
MULLIGATAWNY SOUP - WORLD CLASS (EAST INDIAN)
Direct from the most famous soup vender in New York City USA. Every once in a while one should devote themselves to making something spectacular. For me it's this soup recipe. The recipe's long and a bit time consuming but I guarantee you the taste is so good, it'll make your knees buckle.
Provided by Mr. Sauce
Categories Chowders
Time 5h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- In a very large soup pot combine water and chicken stock.
- Peel and slice potatoes and carrots.
- Peel and dice eggplant, and onion into 1/4 inch cubes.
- Finely chop roasted pepper and parsley.
- Add prepared vegetables and all remaining ingredients to pot.
- Stir to combine and bring to a boil over med/high heat.
- Reduce heat to low and slow simmer uncovered for 4-5 hours, or until soup has reduce in volume by half. (It should be thick and brownish in colour and the consistancy of chili).
- Stir often as soup starts to become thicker.
- When nuts have softened, soup is ready.
Nutrition Facts : Calories 314.4, Fat 15.7, SaturatedFat 5.5, Cholesterol 20.6, Sodium 628.5, Carbohydrate 36.6, Fiber 4.8, Sugar 11.8, Protein 10.2
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