Mulligatawny Soup
My Daughter worked for Ameri-corp literacy Program in Pittsburgh. She was always telling her students about how I love to cook ethnic foods. So one of her Indian students (Mina) sent this to me and I adapted it to English.
Submitted by: Mrs. Linda S. from Johnstown, Penna.
Yield: Enough to Freeze Three Meals
Preparation Instructions:
Combine all ingredients in a large stew pot. Bring to a boil,then reduce the heat and simmer 4 to 5 hours or till reduced by half or more and is thick. Stir occasionally for first few hours and then more often the last hour.
Serve with chapati bread or pitas.
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More About This Recipe
You can use vegetable base instead of chicken broth. For low-sodium soup, use salt-free or low-sodium broth. Good luck letting it get thick, I can never wait that long.
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