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Mulligatawny Soup I

Reviewed: Nov. 2, 2012
I make this soup often and always for a crowd. It is great as is but here are my changes: Brown rice for white. Add the apples just before serving so they don't get mushy. I will try suggestions for using coconut oil for butter and coconut milk for cream. I think those would be good variations. I also garnish with parsley.
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