Camp Cooking: Mulligatawny Soup

Camp Cooking: Mulligatawny Soup

Kayser, Mitch
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Tired of the same old food when out camping? Sick of the typical smashed buns with semifrozen charred hot dogs? Just because you're outside doesn't mean your meals have to remind you of your sophomore year of college. There's so much more out there than just convenient bagged food. Why not make your meals as memorable as the day itself?

Mulligatawny, for example, can be made quickly and easily over a single burner just about anywhere--on a picnic table, tailgate, or even using your lightweight MSR cook stove outside your tent. This soup recipe should help warm your body and soul after a cool wet day of fishing, climbing, or skiing. Mulligatawny is a soup of southern Indian origin that was modified by the British when they occupied India.

First off, season some chicken with salt and pepper and lightly dust it with flour. Second, over a medium flame, in a medium-sized pot, add cooking oil. Then add carrots, celery, onion, and apple. Saute the first four ingredients with the cinnamon stick until the onions become clear. Now add the chicken to the pot and saute until the chicken begins to turn white. Add the broth to the pot and bring to a boil, then turn down to a simmer. Let simmer for at least ten minutes. Add the curry, salt, and pepper to your own personal liking. Finish off by adding the golden raisons and enjoy. Oh by the way, don't eat the cinnamon stick!

There are hundreds of ways to make Mulligatawny; this recipe is only a suggestion. If you have the space in your cooler, a bonus would be adding just a touch of coconut cream and a handful of toasted slivered almonds to finish the soup.

Remember, good food can be made anywhere, anytime--you just have to use your imagination and plan ahead a bit. The first time you make this soup will be the last time you lug a can of beans past the trailhead.

Ingredients:
2 each sour apples--small diced
1 each medium yellow onion--small diced
2 each ribs of celery-- small diced
1 each medium carrot-- small diced
8-oz. chicken breast--medium diced
14-oz. can of chicken broth
2 tablespoons of flour
1 stick of cinnamon
1/2 cup raisons
1 tablespoon of your favorite cooking oil


(Keep in mind that all the dicing can be done ahead of time and stored in reusable plastic containers. For smaller items, try film canisters.)
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