10:09 AM 3/22/98
rfc f-t

Title: Mulligatawny Soup
Keywords: Soups, Curries, Lesson

Servings: 4
Cooking Time: 1 Hour 20 Minutes

8       Each    Whole Peppercorns
1       Each    Bouquet Garni Of 1 Bay Leaf, 1 Sprig Parsley, 1
                Sprig Thyme
                Thinly Peeled Rind Of 1/2 Lemon
3 3/4   Cups    Lightly Colored Beef Stock
2/3     Cup     Boiling Water
3       Tbls    Shredded Coconut
1       Medium  Onion
1/4     Cup     Butter
2       Tsp     Curry Powder
1       Tsp     Curry Paste
6       Tbls    Unbleached All-Purpose Flour
1/2     Cup     Dried Milk
2       Cup     Water
1       Tsp     Lemon Juice
                Salt & Pepper
1/3     Cup     Cooked Long Grain Rice
                Lemon Wedges

Put the peppercorns, bouquet garni and lemon rind into a piece of
muslin and tie into a bag.  Slightly crush the spices to bruise
them, then simmer in the stock for 30 minutes.  Remove the spice
bag.  Pour the boiling water onto the coconut and sit aside for half
an hour.  Peel and finely chop the onion; fry slowly in the butter
until soft and pale brown.  Stir in the curry powder, curry paste
and lastly the flour.  Cook for a few minutes then pour on the stock
and the dried milk, mixed with the 2 Cups of water.

Strain the liquid from the coconut into the pan.  Add the lemon
juice and adjust the seasoning to taste.  Bring to a boil and simmer
for about 35 minutes.  Sieve or puree the soup and pour into bowls.
Serve with the rice floating on top and wedges of lemon.

From How To Make Good Curries by Helen Lawson  Copyright 1973

-End Recipe Export- From the recipe collection of Fred Towner
    ***************************
    ***** Vegetable Stock *****
    ***************************

    Categories: Vegetarian      Soup Base

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:
    Cholesterol  per serving:                          Marks:

    INGREDIENTS ------------------------------------------------------------

       2        qt    water
                      vegetable trimmings - see directions
       1        large onion - unpeeled, quartered
       1        large garlic clove - unpeeled, quartered
       1        rib   celery

    DIRECTIONS  ------------------------------------------------------------

    Start with 2 quarts of COLD water, and add vegetable trimmings from
    the recipe(s) you are making.  Also add to the pot an unpeeled,
    quartered onion, an unpeeled, quartered garlic clove, and one celery
    rib, coarsely chopped.

    Don't ever use bell peppers or spices.  The bell peppers will rob the
    flavour out of your stock.

    For a richer flavour and colour first roast the vegetables in a 350 F
    oven, before putting them in the stockpot.  Browning the vegetables
    causes their natural sugars to carmelize on the surface.

    When making stock it is best to use a real stockpot--one with a small
    diameter relative to its height.  This is because there will be less
    evaporation when the liquid has less surface.  If you have to use a
    pot with a larger diameter, you'll have to check it from time to time,
    and add water more often.

    Place all the ingredients in the pot, and bring to a boil over a high
    heat.  Reduce the heat to low, cover, then gently simmer as long as
    possible, but at least four hours, preferably 8.  Replenish the water
    as necessary to keep at least 1 quart of water in the pot at all
    times.  The pot may be uncovered, or partially covered with the lid
    set askew.  Strain, cool, and refrigerate the stock until ready to
    use.

    If I wish to make a stronger stock, I leave the lid askew.  This
    allows to stock to reduce.  However, if I have eight hours in which to
    make the stock, I usually keep it covered.
    Source: Fred Towner