Emeril's Mulligatawny Soup

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Very tasty, used chicken thighs for deep flavor. I had more liquid than in the picture... but I didn't measure and my preference is for more liquid than too dry. Definitely won 'most ingredients of the week' award, but well worth it! My teenage sons ate it, but they didn't ask for seconds. Husband said, "This is actually good," which I guess means he had low expectations. It's a keeper.

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I prepared this soup for a local fund-raising event and it won first place. I quadrupled the recipe and it resulted in about five gallons. I found it easier to sweat the onions, carrots and celery separately then transferring them to my large soup pot. After adding caramelized garlic,apples and ginger to the pot I added the stock, potatoes and lentils and brought to a boil. After simmering for ten minutes added the cooked chicken and the tomatoes and continued the recipe as written. I definitely will fix this most unusual and absolutely delicious concoction again. Paul K. Ruidoso, N.M.

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Same comment as lots of others--very good soup, but 15 minute prep time--REALLY?! Maybe if you have Emeril's team of sous chef's working in your kitchen! With my husband washing and peeling and me chopping and starting the cooking, it still took at least 2 hours from start to finish. I use less than a pound of organic boneless, skinless chicken breasts instead of thighs. If you're a vegetarian, I don't think you'd miss the meat in this dish, just add extra veggies and the garam masala to the broth. I add extra gm, black pepper, garlic and ginger to kick it up.

Hint: Even though rice is mentioned at the end of the recipe, cook it first and get that of the way so you don't have to stop browning, peeling, chopping, stirring, caramelizing, etc. to get the rice going; don't want the soup nearly ready and realize when you're prepping the garnishes that you haven't started the rice! Thankfully, didn't happen to me, but I could see how it might slip by someone.

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This was a good soup, but who could possibly chop all of those vegetables and the chicken in 15 minutes? It took well about two hours to prepare everything. The result was not worth the time. Won't make it again.

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Fantastic flavor! It took me an hour to prep. Good news is if you just follow the order of ingredients in the recipe you can just pop them in the pot when you are done chopping. Because I wanted to puree the soup with a hand blender, I did not add in chicken. Still the flavor is gorgeous. Also, I used two cans of lentils because my dried lentils or beans never, ever seem to cook as fast as they do for everybody else in the world. Tossed in a Serrano pepper to punch it up. And, oh boy, the cider vinegar is the icing on the cake - it makes everything pop! This has got to be one of the healthiest soups I've ever made. Packed filled with veggies and only just a small bit of butter fat. Lovely!! Thanks Emeril!!!

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I made this soup last night and it was absolutely delicious and will become one of my soup recipes that I will use over and over! Be aware though, the prep time is more like an hour. Suggestions: I added 3 tablespoons of tomato paste blended with a little of the broth and then poured that into the soup with a gentle stir at the end. I believe this helped provide depth and better color of the broth. I also added about 1/4 tsp. of cayenne pepper to give it a bit of a kick. So incredibly yummy!

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This is my alltime favorite soup recipe. I've made it five times. It's unique. Everyone loves it.Do make and use clarified butter, it's extra work, but important for flavor. I like to tweak recipes as much as the next cook, but don't fool with this one. It's perfect as is. Make the garam masala yourself ahead of time to keep on hand. That said, I would love to watch a single experienced chef try to do the prep for this dish in fifteen minutes! The knives would be at warp speed... aq lethal blur! Fifteen minutes is laughable...It's more like an hour and fifteen minutes, a lot longer than I usually like to take, but the result is absolutely worth itì

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This soup was simply delicious. I served 9 people, including 4 fairly picky teenagers... all loved it. The flavors layer in a complex and surprising way and are even richer the next day. I was a little anxious about making my own garam masala so I used a pre-bottled one from the grocery store. I also reduced the garlic by half based on another review and was glad that I did. Definitely a keeper.

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Excellent! We usually tweak recipes as we go along, this one didn't need anything. My husband would have liked a bit more liquid but I loved it the way it was. Very easy to make, don't be put off by the long list of ingredients.

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Ok, this was Great, not sure if my wife and I should thank Emeril or Seinfeld's soup nazi episode for turning us onto this fabulous soup! It's a circus of flavors and is well worth the effort to slice, dice and simmer your way to traditional Indian cuisine. Not sure if we'll make it again because we have made enough to end world hunger! So after a week of this soup it might be sometime before we whip it up again. We added four cloves at the last 10 minutes of simmering, it jazzed it up a bit. This was a great end to our soup week!