• 4 quarts water (16 cups)
• 6 cups chicken stock
• 2 potatoes, peeled & sliced
• 2 carrots, peeled & sliced
• 2 stalks celery, with tops
• 2 cups peeled & diced eggplant (about 1/2 of an eggplant)
• 1 medium onion, chopped
• 1 cup yellow corn
• 2/3 cup roasted red pepper, diced
• 1/2 cup tomato sauce
• 1/2 cup shelled pistachios
• 1/2 cup roasted cashews
• 1/2 cup chopped fresh Italian parsley
• 1/4 cup lemon juice
• 1/4 cup butter
• 2 tablespoons sugar
• 1/2 teaspoon curry powder
• 1/2 teaspoon pepper
• 1/4 teaspoon thyme
• 1 bay leaf
• Dash marjoram
• Dash nutmeg

Method

Combine all ingredients in a very large pot (we use a pasta pot). Bring to a boil over high heat.  Once boiling, lower the heat to very low and cook, uncovered, for 3-4 hours.  Then liquid will reduce by more than half, and the soup become thick, almost like a stew. 

Stir Mulligatawny occasionally for the first couple hours, but as it thickens, you need to stir more often, especially in the final hour of cooking. The nuts will grow soft during the cooking. The dash of marjoram and nutmeg may seem inessential, but these are the flavors that give Mulligatawny its depth.

Serves: 10 - 12

Contributor: Mary Fadd

 

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