Mulligatawny Soup

• 1 tsp. margarine
• 1 medium onion, chopped
• 1 medium carrot, sliced
• 1 medium tart apple, peeled, cored and chopped
• 1 medium stalk celery, sliced
• 2 Tbsp. flour
• 1 tsp. curry powder
• 4 c. chicken broth
• 1 (14 1/2 oz.) can low-sodium tomatoes, drained and chopped
• 3 whole cloves
• 1/4 tsp. mace and nutmeg
• 1/8 tsp. black pepper
• 1 c. cubed light chicken meat
• 1/2 c. cooked rice
• 1/4 c. low-fat yogurt

1. In a large heavy saucepan, melt margarine.
2. Add onion, carrot, apple and celery and cook, uncovered, on moderate heat for 5 minutes until onion is soft.
3. Blend in flour and curry powder and cook, stirring, 1 minute longer.
4. Add chicken broth, tomatoes, mace, nutmeg and black pepper.
5. Raise heat to moderately high; cover and bring to boil.
6. Adjust heat to mixture bubbles gently. Cover and simmer 30 minutes.
7. Remove and discard cloves.
8. Cool soup for 10 minutes.

margarine, onion, carrot, apple, stalk celery, flour, curry powder, chicken broth, tomatoes, cloves, mace, black pepper, chicken meat, rice, lowfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345323 (may not work)