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Posted: **Tue Oct 16, 2012 8:36 pm**

Looking for a solid mulagatani recipe. Anyone got one that they care to share?

Posted: **Wed Oct 17, 2012 12:01 am**

I did, but I can't seem to find it. If I do I'll pass it along. I haven't made it in years, but I used to live off the stuff in my poor student days.

Posted: **Wed Oct 17, 2012 7:12 am**

I made this probably 10 years ago, from the Soup Nazi ...

http://www.recipesunwrapped.com/blog/20 ... awny-soup/

George : Good afternoon. One large crab bisque to go.
George : Bread. Beautiful.
Soup Nazi : You’re pushing your luck little man.
George : Sorry. Thank you.
—————————————————————-
Elaine : Hi there. Um, uh -
Elaine : Oh! Oh! Oh! One mulligatawny and, um… what is that right there? Is that lima bean?

Soup Nazi : Yes.
Elaine : Never been a big fan.
Elaine : Um… you know what? Has anyone ever told you you look exactly like Al Pacino? You know, “Scent Of A Woman.” Who-ah! Who-ah!
Soup Nazi : Very good. Very good.
Elaine : Well, I…
Soup Nazi : You know something?
Elaine : Hmmm?
Soup Nazi : NO SOUP FOR YOU!
Elaine : What?
Soup Nazi : COME BACK ONE YEAR! NEXT!

This is Kramer’s favorite soup by the Soup Nazi from Seinfeld’s episode. Follow these directions and you should end up with an exact clone of the “Mulligatawny Soup” that would fool even our dear Cosmo Kramer himself!!
Al Yeganeh, otherwise known as “The Soup Nazi” from the famous Seinfeld episode, is actually a master at soup kettle.

So here it is!!

NO SOUP FOR YOU ! NEXT ! – Mulligatawny Soup

You’ll Need
16 Cups Water
6 Cups Chicken Stock
2 Potatoes, Peeled & Sliced
2 Stalks Celery, With Tops
2 Cups Peeled & Diced Eggplant (About 1/2 Of An Eggplant)
1 Onion (Medium), Chopped
1 Cup Frozen Corn
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 Chopped Fresh Italian Parsley
1/4 Cup Lemon Juice
1/4 Butter
3 Tbls Sugar
1/2 Tsp Curry Powder
1/2 Tsp Pepper
1/4 Tsp Thyme
1 Bay Leaf
Dash Marjoram
Dash Nutmeg

Let’s Get Started

Combine all the ingredients in a large pot over high heat.

Bring to a boil. Reduce heat and simmer for about 2 to 3 hours or until soup has reduced and the consistency is thick and brownish in color. It should have the consistency of chili.
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.

Your (Soup Nazi’s) Mulligatawny Soup is ready to be enjoyed piping hot.

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