Mulligatawny Soup

• 1/4 c. finely chopped onion
• 1 1/2 tsp. curry powder
• 2 Tbsp. oil
• 1 chopped tart apple
• 1/4 c. chopped carrots
• 1/4 c. chopped celery
• 2 Tbsp. chopped green pepper
• 3 Tbsp. flour
• 4 c. chicken broth
• 1 (16 oz.) can cut up tomatoes
• 1 Tbsp. parsley
• 3 tsp. lemon juice
• 1 tsp. sugar
• 2 whole cloves
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 1 c. diced, cooked chicken

1. In large saucepan, cook onion and curry in oil until tender. Add apple, carrots, celery and green pepper.
2. Cook about 5 minutes or until tender.
3. Add flour and coat vegetables.
4. Add broth, undrained tomatoes, parsley, lemon, sugar, cloves, salt, pepper and bay leaf.
5. Bring to boil.
6. Add chicken and simmer 30 minutes; stir occasionally.

onion, curry powder, oil, tart apple, carrots, celery, green pepper, flour, chicken broth, tomatoes, parsley, lemon juice, sugar, cloves, salt, pepper, bay leaf, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=497268 (may not work)