Origin Mulligatawny Soup

Mulligatawny, meaning “pepper water,” originated in South India as a spicy broth. It evolved during British colonial times, incorporating ingredients like lentils, apples, and cream, becoming the fusion soup enjoyed worldwide today.

Why You’ll Love This Recipe

This soup beautifully balances spicy, savory, and creamy elements. It’s nourishing, filling, and flexible — great for meal prep or a cozy dinner. Plus, it’s easy to make vegetarian or vegan with simple substitutions.

Also Read : Strawberry Cheesecake Dump Cake

Mulligatawny Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

213

kcal

Ingredients

• 1 cup red lentils, rinsed

• 1 tbsp oil or ghee

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 carrots, diced

• 1 apple, peeled and chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (optional)

• 4 cups vegetable or chicken broth

• 1 cup coconut milk or cream

• Salt and pepper to taste

• Fresh cilantro for garnish

Directions

• Heat oil or ghee in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
• Add carrots, apple, and spices. Cook for 2–3 minutes, stirring frequently.
• Stir in the lentils and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are soft.
• Use an immersion blender to puree the soup until smooth (or leave slightly chunky if preferred).
• Stir in coconut milk or cream. Heat through but do not boil.
• Season with salt and pepper to taste.
• Garnish with fresh cilantro and serve hot.

Notes

• For a vegan version, use oil and coconut milk.
• Add cooked chicken or shrimp for a non-vegetarian twist.
• Adjust spices to your heat preference.
• Serve with naan or crusty bread for a complete meal.

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Origin Creamy Mushroom Soup

Cream-based mushroom soups date back to European cuisine, particularly French cooking, where they were refined into elegant dishes served in fine dining. The modern version of Creamy Mushroom Soup gained popularity in American households through canned variations introduced in the early 20th century. Today, homemade versions are preferred for their fresh, robust flavors and healthier ingredients. You can explore a similar version on Bon Appétit.

What I Love About This Recipe

The intense mushroom flavor combined with the creamy texture makes this soup irresistible. The addition of garlic and herbs enhances the earthy taste, and it’s incredibly easy to prepare. Plus, it pairs wonderfully with crusty bread or a light salad, making it a versatile meal.

Also Read : Copycat Cheesecake Factory Brown Bread

Creamy Mushroom Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

280

kcal

Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 pound (450g) mushrooms, sliced (button, cremini, or mixed)

• 2 tablespoons all-purpose flour

• 4 cups vegetable or chicken broth

• 1 cup heavy cream

• ½ teaspoon dried thyme or fresh thyme leaves

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon nutmeg (optional, for depth of flavor)

Directions

• Heat butter and olive oil in a large pot over medium heat.
• Add chopped onions and garlic, sauté until fragrant and translucent.
• Stir in the sliced mushrooms and cook until they release moisture and become golden brown.
• Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
• Slowly pour in the broth while stirring continuously. Let it simmer for about 10 minutes.
• Reduce heat and stir in the heavy cream, thyme, salt, pepper, and nutmeg. Simmer for another 5 minutes.
• Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
• Adjust seasoning and serve warm, garnished with extra thyme or a drizzle of cream.

Notes

• For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.
• If you prefer a chunkier texture, blend only half of the soup.

The post Creamy Mushroom Soup appeared first on RecipeWikki.

Origin Broccoli Cheese Soup

Broccoli Cheese Soup is believed to have originated in the United States, gaining immense popularity in the late 20th century as a comforting and hearty dish. While creamy vegetable soups have been around for centuries, this particular combination of broccoli and cheese became famous due to its rich texture and comforting taste. Many credit the widespread love for this soup to casual dining chains like Panera Bread, which helped popularize it as a staple menu item. Over time, home cooks and chefs have experimented with different cheeses, seasonings, and techniques to make it even more flavorful.

What I Love About This Recipe

The rich and velvety texture of the soup makes it incredibly satisfying. The combination of sharp cheddar cheese with tender broccoli creates a perfect balance of flavors. Plus, it’s easy to make in under 30 minutes, making it a great weeknight meal.

Also Read : Easy Salted Caramel Apple Pull-Apart Bread

Broccoli Cheese Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

325

kcal

Ingredients

• 3 cups broccoli florets, chopped

• 2 cups shredded sharp cheddar cheese

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups vegetable or chicken broth

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon paprika (optional)

Directions

• In a large pot, melt butter over medium heat. Add chopped onions and garlic, sauté until soft.
• Stir in flour and cook for 1-2 minutes, whisking continuously.
• Slowly add milk, cream, and broth while stirring to avoid lumps.
• Bring the mixture to a simmer, then add chopped broccoli. Cook until tender (about 10 minutes).
• Reduce heat and stir in shredded cheddar cheese until melted.
• Season with salt, pepper, and paprika. Blend for a smoother texture if desired.
• Serve warm with extra shredded cheese on top.

Notes

• For a healthier version, use half-and-half instead of heavy cream.

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