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Mulligatawny Soup
This famous soup is a legacy from the Raj, when Britain ruled India. Created by southern Indian cooks to serve to the sahibs (their masters) it has been, bastardised in Britain's numerous Indian restaurants. This version is much closer to the original.

The strength of the curry powder is up to you. I personally like using Korma powder (mild curry powder), if you want it hotter use Madras (medium) or even Vindaloo (hot). Serves 6.

INGREDIENTS:Mixed vegetables - 450g (1 lb), Use a selection of root vegetables, mushrooms, onions, etc. Chicken or vegetable stock - 1.4 litres (2* pints), Garlic clove - 1 crushed Coriander leaves - 1 sprig + 2 tbsp chopped, as garnish Ghee or vegetable oil - 2 tbsp Onion - 1 medium finely chopped Curry powder - 4 tsp, Plain flour - 3 tbsp, Double cream - 150 ml.

COOKING: 1. Place the vegetables, stock, garlic and coriander sprig in a large pan. Bring to a boil, cover and simmer for 45 minutes until the vegetables are tender. Liquidise and re-heat gently.
2. Meanwhile, heat the ghee or vegetable oil and fry the onion for about 10 minutes, stirring constantly until golden. Stir in the curry powder and flour and stir fry for a minute. Add this mixture to the soup.
3. Simmer the soup until it is thickened, then add the cream and chopped coriander leaves.