In April I took a trip to New York and tasted around a dozen ofthe Soup Nazi's creations. The Mulligatawny was among my favs. After each daily trip to Soup Nazi's headquarters, I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers which were then chilled for the trip back home. There, in the home lab (okay, it's a kitchen) portions of the soup were rinsed through a sieve and ingredients were identified. After that, it was a matter of trial and error, figuring out the measurements for those ingredients. The result was a successful clone that I can now share with you. Just be sure when you make this soup, that you simmer it for at least four hours or until the soup reduces by more than half. The soup will darken as the flavors intensify, the potatoes will begin to fall apart and the nuts will soften. If you follow these directions you should end up with a clone that would fool even Cosmo himself.

Ingredients

4 quarts water 16 cups
6 cups chicken stock
2 each potatoes peeled & sliced
2 each carrots peeled & sliced
2 stalks celery with tops
2 cups eggplant about 1/2 of an eggplant, peeled & diced
1 medium onion chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 each bay leaf
1 dash marjoram
1 dash nutmeg