Mulligatawny Soup

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!! (Recipes courtesy of Food.com - Chef CountryLady)
Difficulty Cost
Category:  Soups  - 
Ready in: 10m  -  Cooking time: 1h 45m  - 
Rating  0.00/5

Ingredients

For 8 Servings(s) ()

Recipe

  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 apple, peeled, cored & chopped
  • 0.25 cup(s) dripping
  • 2 tablespoon(s) flour
  • teaspoon(s) curry powder
  • 5 cup(s) beef stock
  • 1 (14 ounce) can tomatoes, chopped
  • 1 cup(s) leftover cooked beef, minced
  • 0.33 cup(s) cooked rice

Mulligatawny Soup Directions

  1. Fry vegetables & apple in drippings until soft & beginning to lose colour.
  2. Stir in flour & curry and cook for 1 minute.
  3. Add stock, tomatoes & seasoning.
  4. Bring to a boil, then lower heat, cover & simmer for about 1 1/2 hours, stirring occasionally.
  5. Sieve or liquidize the soup & return to pot.
  6. Add minced beef & rice.
  7. Bring back to the boil for 2- 3 minutes, check the seasoning & serve.

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