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Mulligatawny Soup I

Reviewed: Feb. 11, 2013
If you like curry flavor even a little, you should stop what you are doing and make this right now! I've had it for lunch and dinner yesterday and today and will probably be making more in a day or so! I had two small changes...used shallots (half the amount of onion called for) and made broth with veggie buillon cubes, mostly because it was all I had. I also omitted the cream. I'm sure it would have been delicious but I didn't need it and it was amazing anyways. The only tiny thing wrong was it was a little on the salty side, but that is mostly my fault because I committed the cardinal sin of not tasting before seasoning. So make sure you definitely test before you salt, especially if you are trying to watch your salt intake. This is sure to become a regular recipe in my cooking.
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