Mulligatawny Soup

Servings: 6
Ingredients:

3 lb Chicken--cut in pieces
1/4 c  Butter
1/2 c  Each chopped carrots and
-green pepper
2    Greening apples, cored and
-chopped
1 tb Flour
2 ts Curry powder
2 qt Chicken broth
2    Whole cloves
1 pn Of Mace
Few sprigs of
-parsley--chopped
1 tb Sugar
1/4 ts Pepper
1    Tblpsn salt

Saute chicken pieces in heated butter/margerine till well-browned. Stir in
carrots, green pepper and apples and continue cooking , stirring
frequently, till mixture is brown. Sprinkle in flour and curry powder. Add
broth, a little at a time. Season with all remaining ingredients. Heat to
a boil, then reduce heat, cover, and simmer gently until chicken is very
tender. Remove chicken from soup and cool until it can be handled
comfortably. Strain the soup, working vegetables through a sieve (or
strainer), then return to kettle and heat. Strip chicken from bones
(discard bones and skin) and add to soup. Serve hot with steamed rice.

Posted by Bob Stein. Courtesy of Fred Peters.