Mulligatawny Soup

Ingredients

• 1 (2 1/2 to 3 pound) 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 mace
• 1 medium onion, chopped
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 2 tomatoes, chopped
• 1 medium carrot, thinly sliced
• 1 apple, chopped
• 1 green bell pepper, cut into 1/2 inch pieces
• Snipped parsley

Instructions

1. Remove any excess fat from chicken. Heat chicken, giblets (except liver), neck, 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 from broth; cool chicken 10 minutes. Remove chicken from bones and skin; cut chicken into bite-size pieces. Skim fat from broth; strain broth. Add enough water to broth, if necessary, to measure 4 cups. Cook and stir onion in margarine in Dutch oven until tender.
3. Remove from heat; stir in flour. Gradually stir in broth. Add chicken, tomatoes, carrot, apple and bell pepper. Heat to boiling; reduce heat. Cover and simmer until carrot is tender, about 10 minutes.
4. Garnish each serving with parsley.