Mulligatawny Soup(Compliments Of Sylvia'S Rigdon Hall, Cambria)

• 2 qt. water
• 1 (3 1/2 lb.) chicken
• 1/2 tsp. white pepper
• 1/2 tsp. dry hot mustard
• 1/2 tsp. ground ginger
• 1/2 tsp. ground mace
• 1/2 tsp. salt
• 1/2 tsp. powdered garlic
• 1/4 tsp. ground cloves
• 1 1/2 Tbsp. powdered curry
• 2 c. chopped onion
• 2 c. chopped celery
• 1 1/2 c. diced carrots
• 1 1/2 c. diced green pepper
• 4 c. chopped canned tomatoes
• 1/3 c. applesauce
• 2 oz. dried parsley
• 2 oz. butter
• 6 Tbsp. flour

1. Bring water to a boil; add chicken.
2. Cook until chicken is tender.
3. Remove chicken from stock; refrigerate stock to clean off fat.
4. When cool, remove skin and bones from chicken; pull or cut into bite size chunks.
5. Add next 8 items to reheated, defatted chicken stock.

water, chicken, white pepper, ground ginger, ground mace, salt, powdered garlic, ground cloves, powdered curry, onion, celery, carrots, green pepper, tomatoes, applesauce, parsley, butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056200 (may not work)