One of my roommates in college made a fantastic mulligatawny soup. Which I always found quite impressive, since, bless her heart, the rest of the time she seemed to subsist on chef boyardee and the occasional shepherd’s pie. Since then, I’ve always been a bit fascinated with the soup, and never quite sure what it was about the mulligatawnies I had in Indian restaurants that didn’t agree with me as much. I’m still not much closer to an answer, but I am proud to say that I shamelessly stole this recipe from allrecipes.com and I have mastered the HECK out of mulligatawny soup.
I doubled the recipe I found online, so here’s what I used. Please feel free to scale down if you’re not insane like me, and/or feeding a small army. Yields… a lot. Theoretically 12ish servings… I don’t think I got quite that many, but I know I got at least 8 hearty (dinner-portioned) bowls out of it. Great with sourdough for dippin’. =)

The goods:
1 medium onion, finely diced
4 stalks of celery, finely diced
2 carrots, finely diced
1/2 cup butter (that’s 1 stick)
3 tablespoons AP flour
1 tablespoon (3 teaspoons) curry powder
8 cups chicken broth (2 boxes)
1 apple, cored and finely diced
1/2 cup white rice, uncooked
1 boneless skinless chicken breast, medium dice
salt and pepper, to taste
1 good pinch dried thyme
1 cup heavy cream
ground coriander, turmeric, paprika, and chili/garlic paste (sriracha) to taste (my personal touch)

The method:
saute onions, celery, carrot and butter in a large soup pot (I actually used my wok) until translucent.
add flour and curry, and cook about 5 more minutes.
add chicken stock, mix well, bring to a boil. simmer about 30 min.
add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 min or until rice is done.
adjust seasonings.
just before serving, stir in cream and heat through. check and adjust seasonings again.

Next time I try this, I might sub out the heavy cream for coconut milk, since I do remember the restaurant versions being more coconut-y. Anyway, it’s a great recipe. Even better a day or two old, since the rice really thickens up the soup. Yum!