The Soup Nazi's Indian Mulligatawny Soup

I got this recipe off of topsecretrecipes.com years ago after watching a Seinfeld episode due to curiosity. I wanted a soup that was SO good, good enough to be guarded by the Soup Nazi. And verdict is yes, this is probably the best soup I've ever made. Lost track of the recipe until this week and HAD to make it again. Unfortunately, I forgot about the stove time for reduction and was up until 3am letting it simmer away to perfection. It is so worth the chopping, stirring, and waiting. But even though you use over 5 quarts of liquid, it reduces down to less than half that, forming a chili consistency. Next time I'll be doubling this; make sure you have a HUGE pot though! And don't forget the crackers on top!


Indian Mulligatawny Soup

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery, with tops
2 cups peeled and diced eggplant
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned or jarred roasted red pepper, diced
1/2 c tomato sauce
1/2 cup shelled pistachios
1/2 c roasted cashews
1/2 c chopped fresh Italian parsley
1/4 c lemon juice
1/4 c butter
3 T sugar
1/2 t curry powder
1/2 t pepper
1/4 t thyme
1 bay leaf
dash marjoram
dash nutmeg

Combine all ingredients in a large pot over high heat. Bring to a boil then reduce heat and simmer about 5 hours or until soup has reduced by more than half, and 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 salt in the stock should be enough for the recipe, but if you use low sodium stock, you may find you need to add some extra.