Mulligatawny Soup

• 1 medium tart apple, peeled and diced
• 1/4 cup each chopped carrot, celery and onion
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 teaspoon curry powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground mace
• 6 cups chicken or turkey broth
• 1 cup cubed cooked chicken or turkey
• 1 medium tomato, peeled, seeded and chopped
• 1/2 cup chopped green pepper
• 2 whole cloves
• 1 tablespoon minced fresh parsley
• 1 cup cooked rice

1. In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth.
2. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

apple, carrot, butter, flour, curry powder, sugar, salt, pepper, ground mace, chicken, chicken, tomato, green pepper, cloves, parsley, rice

Taken from www.tasteofhome.com/recipes/mulligatawny-soup/ (may not work)