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Indian Mulligatawny

Original recipe from Soups book by Frances Ros
kept byslavigne
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2 Tbsp vegetable oil
1 garlic clove chopped
1 large onion chopped
5 1/2 oz/150 g mushrooms, sliced
2 Tbsp all-purple flour
4 cups chicken bouillon
7 oz/200 g skinless chicken breast chopped
5 1/2 oz 150 g lean smoked ham, chopped
1 carrot, peeled and chopped
5 1/2 oz/150 g potatoes, peeled and chopped
1 Tbsp curry powder
Salt and pepper
1 Tbsp chopped fresh cilantro
1/2 cup heavy cream

Grated coconut
Sprigs of fresh cilantro

Fresh nan bread to serve



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