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Nutrition Facts
Serving Size 1 (349g) Recipe makes 6 servings The following items or measurements are not included below: drippings 1 cup cooked beef
Calories 81
Calories from Fat 7		(9%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 670mg		27%
Potassium 407mg		11%
Total Carbohydrate 15.7g		5%
	Dietary Fiber 2.6g	10%
	Sugars 6.2g
Protein 3.9g		7%
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Mulligatawny (Indian) Soup ( Beef )

Recipe #57831 | 2 hours | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: CountryLady
Apr 3, 2003

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!!

SERVES 6 -8 (change servings and units)

Ingredients

1 large onion, chopped
2 carrots, chopped
1 apple, peeled, cored & chopped
1/4 cup dripping
2 tablespoons flour
2-4 teaspoons curry powder
5 cups beef stock
1 (14 ounce) can tomatoes, chopped
salt and pepper
1 cup leftover cooked beef, minced
1/3 cup cooked rice

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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Featured Reviews for This Recipe

From: ChezNicolette

On Oct 14, 2007

I've made this soup many times already and have forgotten my review...it's delisious! I also add 1 can of evaporated milk and it was great!

0 people found this review helpful

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From: hippeastrum

On Jun 6, 2006

Very good! I didn't have apples so I used pears, which I imagine was the same but with a slightly gritty texture. I also used crushed tomatoes since that is all that I had. I had uncooked beef that I added with water (instead of stock), along with a bay leaf and 2 tsp beef bouillion seasoning. I tried adding the raw rice to the soup, but it tends to stick so next time I would do as you say and throw in cooked rice. Thanks!

4 people found this review helpful

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From: MaeEast

On Nov 1, 2004

This is SO GOOD! I used 2 tsp. curry powder and canned crushed tomatoes (I opened the wrong can by mistake). I used ground beef for the minced beef and only simmered this for 1/2 hour. I didn't liquidize this because it didn't need it. I will make this again - it's fabulous!

8 people found this review helpful

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From: Mimi Bobeck

On Aug 14, 2003

I made this with 5 cups of organic vegetable broth and left out the meat to make a vegetarian version of this. Replaced the drippings with about 1/4 cup of butter, maybe a little less. Didn't quite fill up the entire cup to the top. I used red curry so it was pretty hot. Got rid of that summer cough everyone is getting because of the humid heat outside and airconditioning indoors. I would not just recommend this for lovers of indian food, but also to anyone who might be feeling under the weather.

8 people found this review helpful

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