Mulligatawny

• 4 T. butter or 2 T. olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 green pepper, chopped
• 1 apple, cored, peeled and chopped
• 1 1/2# boneless, skinless chicken breast, chopped
• 1/2 c. flour
• 2-3 t. curry powder
• 5 c. chicken broth or stock
• 1-14 oz. can diced tomatoes, drained
• 2 c. hot cooked rice
• salt and pepper

1. 1. Melt the butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and saute for about 15 minutes. Turn the heat to low.
2. 2. In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3-5 minutes. Add the chicken stock and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add salt and pepper to taste.
3. 3. To serve, place about 1/4 c. of rice in a bowl and ladle the soup over the rice.

butter, onion, carrots, celery stalk, green pepper, apple, flour, curry powder, chicken broth, tomatoes, rice, salt

Taken from www.epicurious.com/recipes/member/views/mulligatawny-50042136 (may not work)