Mulligatawny Soup - cooking recipe

Ingredients

1/4 c. butter
1/4 c. diced onion
1/4 c. diced carrot
1/4 c. diced celery
1 green pepper, chopped fine
1 apple, chopped
1 c. diced raw chicken
1/3 c. flour
1 tsp. curry powder
1/2 tsp. nutmeg or mace
2 cloves
1 sprig parsley
salt and pepper as needed
1 c. tomatoes, canned or chopped
5 c. chicken stock

Preparation

Put first 7 ingredients in a deep pan and cook slowly until brown.
Stir in 1/3 cup flour.
Add remaining ingredients and simmer 1 hour.
I usually serve as is, but if desired, strain, reserving the liquid.
Pick out the bits of chicken and set aside. Rub the vegetables through a sieve.
Add the chicken and pureed vegetables to the soup.
Heat and adjust seasonings.