Mulligatawny Soup Iii

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/4 cup sliced onion
• 1/4 cup sliced carrots
• 1/4 cup chopped celery
• 1/4 cup chopped green bell pepper
• 1 apple - peeled, cored and sliced
• 1 cup chopped chicken breast meat
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1/4 teaspoon chopped fresh mace
• 4 whole cloves
• 1 tablespoon chopped fresh parsley
• 1 cup stewed tomatoes
• salt and pepper to taste
• 1 cup cooked white rice
• 5 cups beef stock

Recipe

• melt butter in large saucepan. add onion, carrot, celery, pepper, apple, and chicken. cook until browned.
• stir in flour, curry powder, mace, cloves, parsley, and tomatoes. cover, and simmer 1 1/2 hours.
• take chicken out, set aside, and strain vegetables from broth. return chicken to pot.
• using a food mill, puree vegetables. return to soup. season to taste with salt and pepper.
• add rice and boiling white stock. serve.