Mulligatawny Soup

For a printable version of this recipe, click here.

Ingredients

  • 1 3/4 pints of stock

  • 1 ounce of flour

  • 1/4 ounce of sugar

  • 1 ounce of clarified fat or butter

  • 3/4 of an ounce of Curry powder

  • 1 onion

  • 1 small apple

  • 1 tomato

  • 1 teaspoon of salt

  • 1/2 a teaspoon of mustard (dry Colman’s)

  • 2 ounces of rice (to be boiled)

Method

  1. Mince the onion and apple.

  2. Heat fat, fry onion well, and then add apple and chopped tomato frying until soft.

  3. Add Curry powder and flour and sugar.

  4. Fry for three minutes and add half the stock stirring until it boils.

  5. Add rest of stock and boil for about 45 minutes.

  6. Rub through a sieve and return to saucepan season and add mustard and reheat.

  7. While soup is cooking boil rice until soft in boiling salted water.

  8. Strain and run cold water through the rice to separate grains.

  9. Reheat rice and serve separately sprinkled with finely chopped parsley.

Recipe by member Terry Rigdon,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter