Mulligatawny Soup

• 1/4 c. butter
• 1/4 c. diced onion
• 1/4 c. diced carrot
• 1/4 c. diced celery
• 1 green pepper, chopped fine
• 1 apple, chopped
• 1 c. diced raw chicken
• 1/3 c. flour
• 1 tsp. curry powder
• 1/2 tsp. nutmeg or mace
• 2 cloves
• 1 sprig parsley
• salt and pepper as needed
• 1 c. tomatoes, canned or chopped
• 5 c. chicken stock

1. Put first 7 ingredients in a deep pan and cook slowly until brown.
2. Stir in 1/3 cup flour.
3. Add remaining ingredients and simmer 1 hour.
4. I usually serve as is, but if desired, strain, reserving the liquid.
5. Pick out the bits of chicken and set aside. Rub the vegetables through a sieve.
6. Add the chicken and pureed vegetables to the soup.
7. Heat and adjust seasonings.

butter, onion, carrot, celery, green pepper, apple, chicken, flour, curry powder, nutmeg, cloves, parsley, salt, tomatoes, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163536 (may not work)