Indian Mulligatawny Soup
4 quarts - Water (16 cups)
6 cups - Chicken stock
2 - Potatoes, peeled & sliced
2 - Carrots, peeled & sliced
2 - Celery stalks with tops, chopped
2 cups - Eggplant, peeled & diced (about 1/2 of an eggplant)
1 medium - Onion, chopped
1 cup - Yellow corn, frozen
2/3 cup - Canned roasted red pepper, diced
1/2 cup - Tomato sauce
1/2 cup - Shelled pistachios
1/2 cup - Roasted cashews
1/2 cup - Fresh Italian parsley, chopped
1/4 cup - Lemon juice
1/4 cup - Butter
3 tablespoons - Sugar
1/2 teaspoon - Curry powder
1/2 teaspoon - Pepper
1/4 teaspoon - Thyme
1 - Bay leaf
Dash - Marjoram
Dash - Nutmeg
Combine all ingredients in a large pot over high heat.
Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color.
Stir occasionally for the first few hours, but stir often in the last hour.
The edges of the potatoes should become more rounded, and the nuts will soften.
Serve hot.
Makes 4-6 servings.