Recipes

Mulligatawny Soup

YIELD: 24 servings

1 cup + 2 Tbsps. chicken broth
⅝ tsp. salt and pepper
2¼ oz. fresh eggplant, peeled and diced ⅛"
9 oz. fresh yellow onions, diced ⅛"
4½ oz. fresh celery, diced ⅛"
2¼ oz. fresh red peppers, diced ⅛"
2¼ oz. fresh green peppers, diced ⅛"
3½ oz. butter
1¾ oz. converted white rice, raw
5½ oz. all-purpose flour<

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