From January 2020 but I see no reason it wouldn’t make a nice summer supper.

Had this been a soup in one of our Fall & Winter Soup Contests, it would have won hands down. It’s hardy without being overloaded with carbs. The side of rice allows one to adjust one’s own carb intake. The raisins and coconut add a nice touch of quick sweetness without overwhelming. And the apples… and curry and cayenne… .

It was so good.

The only thing I messed up was using AP flour. Several of the recipes I looked at in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide called for chick pea flour and a made a note to remember but of course I forgot.

Here’s the recipe.

“Generously flavored and very exotic, Mulligatawny is an East Indian soup prepared from vegetables and chicken stock with bits of coconut and rice.”—The Creative Cooking Course (1982)

CREATIVE COOKING MULLIGATAWNY

Makes about 6 servings

2 Tbsp butter or oil

1 large onion, chopped

2 medium apples (preferably Winesap), peeled and chopped

1 large carrot, peeled and chopped

1 medium turnip, peeled and chopped

4 tomatoes, peeled and chopped

½ tsp curry powder

¼ tsp cayenne pepper

2 Tbsp flour

4 C hot chicken stock

1 recipe Basic Boiled Rice (or other rice dish—see recipes in Potatoes … section)

Flaked coconut, raisins (for serving)

Melt butter or heat oil in a large heavy saucepan, add onion, and sauté until tender. Add apples, carrot, turnip, and tomatoes to onion, sprinkle with curry powder and cayenne pepper, and cook until vegetables are almost tender. Sprinkle flour over vegetables, mix well, add stock, and cook 10 minutes. Place a small amount of rice in each soup bowl and ladle the soup over rice. Serve with coconut and raisins

Takes about an hour to make if you like your veggies more tender.