MULLIGATAWNY SOUP
Take four large onions, cut them up and fry them brown, with a little butter, in a frying-pan, with a carrot cut up into small pieces; add to this a quart of stock or water, and boil till the vegetables and onions are tender; then rub the whole through a wire sieve and add a brimming teaspoonful of Captain White's Curry Paste and a dessertspoonful of curry powder, previously mixed smooth in a little cold water; thicken the soup with a little brown roux. Some persons would consider this soup too hot; if so, less curry powder can be used or more water added. If you have no curry paste, cut up a sour apple and add it to the vegetables in the frying-pan. If you have no sour apples, a few green gooseberries are a very good substitute. Boiled rice should be served on a separate dish with this soup, and should not be boiled in the soup at starting.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
