Mulligatawny Soup

Ingredients

• white stock
• brown stock
• roux
• boiling stock
• butter

Directions

1. Ensure your hot-plate is very hot.

2. Remove any fat from the stocks.

3. Divide the brown and white stocks into two equal-sized saucepans.

4. For each sauce, place roux in a three-quart pan.

5. Pour 1 pint of boiling stock over the roux and whisk until smooth.

6. Continue adding boiling stock until you reach the desired quantity.

7. Stir the sauce over the fire with a wooden spoon until it boils.

8. Once boiling, reduce heat to keep it gently boiling until it thickens to a cream-like consistency.

9. Repeat the process for the brown sauce, adjusting with more roux or stock as needed.