Mulligatawny Soup

This is an Indian soup which was adapted to British tastes in the days of colonial strength.

Yield: 6 servings

Ingredients

• 1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
• 4 cups water
• 1 1/2 teaspoons salt
• 1 teaspoon curry powder
• 1 teaspoon lemon juice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground mace
• 1 medium onion, chopped
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 medium carrot, thinly sliced
• 1 apple, chopped
• 1 medium green bell pepper, cut into 1/2 inch pieces
• 2 medium tomatoes, chopped
• Parsley

Instructions

1. Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes.
2. Remove chicken and broth; skim fat from broth if necessary. Add enough water to broth if necessary to measure 4 cups.
3. Remove bones and skin from chicken; cut chicken into pieces.
4. Cook and stir onion in butter in Dutch oven until tender.
5. Remove from heat; stir in flour.
6. Gradually stir in broth. add chicken, carrot, apple, green pepper and tomatoes. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 minutes.
7. Serve in shallow soup bowls; garnish with parsley.