They changed the soup....the good and bad of menu changes

[Stitches]

One of my favorite foods EVER was the Mulligatawny soup at Boma.
I hadn't been to Disney in 5 years, so on my recent trip, I was very much looking forward to it. I actually called AKL trying to find out if still served it and on what days. Didn't get anyone to answer at Boma, so I arrived for my ADR not knowing if they'd be serving it or not. And found out that they still served Mulligatawny and it was being served that day. YES! I was telling our server how happy I was to be back at Boma and how much I was looking forward to the Mulligatawny. He just looked at me kind of funny.

Well, as I got a bowl of it, I thought it looked different, but it had been years, so I figured maybe I just didn't remember it right. Then I tasted it. Alas, it was not the same soup. Our server came by and could see that I hadn't eaten it. He said they changed the recipe about a year ago. So now I understood the look he had been giving me. He knew I was likely to be disappointed. And he was right.

On a posiitive note, my daughter was very happy about a change on the 'Ohana menu. She absolutely loved the noodles they now serve as a side dish. So, I guess things are always changing.

So what menu changes have you experienced that you are either happy or disappointed about?

 

[jude&jonah]

I saw that in the Ohana pictures people were posting and I was thinking, 'have they always had that...?' They look good! Makes me want to go back to Ohana. I always feel they have too much meat for my taste- so the noodles are a welcomed change.

Sorry to hear about the soup I'm there in 3 months and will have to try it out.

 

[TheRustyScupper]

One of my favorite foods EVER was the Mulligatawny soup at Boma.

1) No wonder it was different to you.
2) See the below ingredient changes.


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Mulligatawny Soup from Boma -- 8-Sevings:

Current Recipe (2011)
¾ cup Chicken Stock, add chicken base
¼ cup Heavy Cream
2 tablespoons Milk
½ cup Celery, diced
½ cup Onion, diced
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
½ cup Carrots, diced
1 ½ cups Apples, frozen and cut in half
1 tablespoon Curry Powder, toasted
2 tablespoons Honey
1 ½ teaspoons Chopped Parsley
2 tablespoons Hot Sauce
2 cups Chicken Breast, diced chunky
Roux (1/3 cup butter and 2/3 cup flour)


--------------------------------------------------------------------------------
Original Recipe (thru 4/2010)
1 1/2 cups Chicken Stock
3 Tablespoons chicken base (add to chicken stock)
2 cups Chicken Breast, diced chunky
1/2 cup Heavy Cream
2 tablespoons Milk
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Onion, diced
1 tablespoon Curry Powder, toasted
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 1/2 cups Apples, frozen and cut in half
1 1/2 teaspoons Chopped Parsley
5-6 cups Chicken stock
Roux (1/3 cup butter and 2/3 cup flour)

--------------------------------------------------------------------------------
Common Method:
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until 3/4 done, remove, and cut diced,
chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream.
Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook
until vegetables are half done. Add chicken stock. Add the remaining ingredients
including diced chicken. Let simmer until peppers are tender. Add apples at the
last minute. Adjust seasoning. Add parsley when ready to serve.

 

[disneyfav4ever]

They changed the crab soup at Boma too, I had it my first trip in 2005, and I know they still had it until at least 2007 or 2009, but it was definatly different last year.

 

[Stitches]

1) No wonder it was different to you.
2) See the below ingredient changes.


******************************


Mulligatawny Soup from Boma -- 8-Sevings:

Current Recipe (2011)
¾ cup Chicken Stock, add chicken base
¼ cup Heavy Cream
2 tablespoons Milk
½ cup Celery, diced
½ cup Onion, diced
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
½ cup Carrots, diced
1 ½ cups Apples, frozen and cut in half
1 tablespoon Curry Powder, toasted
2 tablespoons Honey
1 ½ teaspoons Chopped Parsley
2 tablespoons Hot Sauce
2 cups Chicken Breast, diced chunky
Roux (1/3 cup butter and 2/3 cup flour)


--------------------------------------------------------------------------------
Original Recipe (thru 4/2010)
1 1/2 cups Chicken Stock
3 Tablespoons chicken base (add to chicken stock)
2 cups Chicken Breast, diced chunky
1/2 cup Heavy Cream
2 tablespoons Milk
1/2 cup Celery, diced
1/2 cup Carrots, diced
1/2 cup Onion, diced
1 tablespoon Curry Powder, toasted
1 cup Red Bell Pepper, diced
1 cup Green Bell Pepper, diced
2 tablespoons Honey
2 tablespoons Hot Sauce
1 1/2 cups Apples, frozen and cut in half
1 1/2 teaspoons Chopped Parsley
5-6 cups Chicken stock
Roux (1/3 cup butter and 2/3 cup flour)

--------------------------------------------------------------------------------
Common Method:
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until 3/4 done, remove, and cut diced,
chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream.
Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook
until vegetables are half done. Add chicken stock. Add the remaining ingredients
including diced chicken. Let simmer until peppers are tender. Add apples at the
last minute. Adjust seasoning. Add parsley when ready to serve.

Those recipes look very similar. [Is that right that the current recipe has so much less chicken stock?] Anyway, the soup that was served on my visit had a very strong curry taste and no identifiable apples. It didn't appear to have any cream in it either.

 

[FaerieLuna]

The Yak and the Yeti used to have this wonderful Pho on their menu. (Pho is a vietnamese noodle soup with fantastic broth that comes with a plate of garnishes you add in yourself like bean sprouts, lime, cilantro, etc.) I was utterly disappointed when this was removed from their menu. It's not like it was the best Pho I ever had, but it was something different that I enjoyed eating in WDW.

I also miss the Flank steak that Boma used to have (before the prices of flank steak doubled.)