Patti’s Saga of an RV Rookie: Montana’s Soup Nazi: If you hate spicy curry, stop reading and look for a recipe that features pablum.

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November 3, 2011

Did you see the Seinfeld episode about the Soup Nazi? It was about some maniac nut who made the best soup in Manhattan. They mentioned Mulligatawny stew (soup) in that episode, but I didn’t know what it was until last week (some of us are late bloomers). Nor did I know it is so terrific!

I tasted my first Mulligatawny, made by a friend of mine recently returned from India. It won’t be my last. I loved it! Mulligatawny looks like our Montana autumn and heats like the wood stoves firing up around here.
Recipe for Indian Mulligatawny ( as stolen from my buddy):

Prep Time: about ten minutes or less
Cook Time: 20 minutes or less.
Servings: 6-8
• 1 whole chicken breast, cut into little pieces
• Salt And pepper To Taste
• 4 Tablespoons butter
• 1 whole onion, diced.
• 3 cloves minced garlic.
• 1/4 cup All-purpose flour
• 1 Tablespoon curry powder (or less, if you’re heat sensitive. I add more!)
• 32 ounces, fluid chicken broth
• 2 cups half-and-half
• 1 peeled apple, cut into little pieces. I like Granny Smith or other tart apples for this.

1) Using the pot you usually make soup in, cook chicken pieces in some of the butter ( or canola or safflower oil if you like…but olive oil doesn’t go well with this recipe, in my opinion). Remove chicken and set aside.
2) In the same pot, add remaining butter and reduce heat to low. Add diced onion and garlic and stir to cook for about five minutes. Don’t let onions brown.
3) Sprinkle flour over onions. Stir , then add curry powder and stir again. Cook mixture over medium heat for a minute or so, stirring constantly.
4) Slowly pour in chicken broth, stirring as you pour. Stir to combine, then cook on low for five minutes.
5) Add half and half (stirring as you add it) , salt and pepper to taste, then cook for another five minutes.
6) Add cooked chicken and diced apple and cook for about 5 minutes. I like apples crunchy so I don’t cook longer than 5 minutes.
7) Turn off and let soup stand 5 or 10 minutes before serving. Taste for seasonings before serving.

Serve with a thick, crusty bread and a salad; you’ll have an awesome, spicy main dish.

Note: this is one of those recipes you can change however you want (there’s about 6 million variations of Mulligatawny on line). For example, if fat content is a concern, use evaporated milk instead of half and half. If you like to really jazz things up, add cayenne pepper. If you want to change colors, add turmeric for more golden color. If salt is an issue, salt-substitute works…add enough curry and you won’t notice if salt is missing!

Happy tales, and I hope you enjoy this as much as we do! Let me know what you think.

PS: We’re still deciding what to do with our Winnebago View. Our minds change with the weather.

Note to those of you rudely snickering because I won’t be RVing in Arizona or California this winter: I’m pretending northwest Montana’s incredible Indian Summer will last straight through May and I expect you to pretend right along with me.

Leave a Reply


  1. Missed you too Patti. Good to hear from you! We’ll be trying the soup as well. Thanks!

  2. Thanks Corey, try the soup and let me know what you think. Oh, and thanks for pretending Indian Summer will last!

    Happy tales,


  3. Thanks Randy, I’m back in the bloggle…or is that saddle?

    Happy tales, Patti

  4. Corey

    Sure; I will pretend that Montana’s Indian Summer will last (*snicker*snicker*). The soup sounds amazing! Thanks for the recipe.

  5. Professor95

    It is good to have you back again. I missed reading your blogs.