Mulligatawny

• 4 Tbsp butter
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 1 green pepper, diced
• 1 apple, peeled and diced
• 1 lb chicken, cut into bit size
• 1/3 cup flour
• 1 Tbsp hot curry powder
• 1/2 tsp nutmeg
• 4+ cups chicken broth
• dash of cloves
• 1 can diced tomatoes, drained
• 1/8 tsp cayenne pepper
• white rice - cooked

1. Melt butter in large soup pot. Add onion, carrot, celery, green pepper, apple and chicken and simmer, stirring frequently, for 15 minutes. Mix the flour with the nutmeg and curry powder, add to the top, and cook over low heat for 5 minutes. Stir in the broth, cloves, tomatoes, and cayenne. Simmer for 30 minutes. Serve over rice.

butter, onion, carrot, stalks celery, green pepper, apple, chicken, flour, curry, nutmeg, cloves, tomatoes, cayenne pepper, white rice

Taken from www.epicurious.com/recipes/member/views/mulligatawny-52411381 (may not work)