Mulligatawny soup

A vegetarian variation on an Indian recipe.

(From Molly O'Neill, transcribed 2/22/1998)

1 Tablesp. oil
2 Tablesp. butter

3/4 cups of each:

	onion
	celery
	green pepper
	turnip
	apple
	potatoes

[We usually omit celery & turnip, and replace them with more of the others.
 Green pepper is replaced with red since Tracy doesn't like it.]

2 teaspoons salt [we often decrease this]
1/2 tsp crushed red pepper
1 1/2 tsp. curry powder
6 cups chicken stock [or just water]
1 tblsp corn starch
1/2 cup cold water
1/2 cup tomato paste
2 cups diced cooked chicken [we omit this]
1 1/2 cup garbanzo beans (canned or dried)
chopped parsley

Soak the garbanzo beans, if dried.  Puree the beans in the liquid that
they are in.  

Heat oil & butter in put.  Add veggies & apples. [We start with potatoes,
onions, & carrots - let them cook for a while, then move to the "softer" ones]
Sautee until onions are almost tender.  Add chicken stock [water].  Make a
smooth paste of cornstarch & water, and add it to the pot.  Boil the whole
pot for a minute.   Add remaining ingredients (except parsley.)  Heat to
serving temp.  Garnish with parsley, if you want.  

Eat up.  It's yummy!