Kimball Art Museum'S Mulligatawny Soup - cooking recipe

Ingredients

4 Tbsp. butter
1 c. chopped onion
1 c. sliced carrots
3/4 c. diced green pepper
1 c. sliced celery
1/4 c. raw rice
1 qt. chicken stock
1 medium tart apple, diced
2 c. chopped, cooked chicken
1/4 c. minced parsley
1 (14 1/2 oz.) can diced tomatoes
1 tsp. curry powder or to taste
1/2 tsp. garlic salt
pepper

Preparation

Saut onion in butter until soft.
Add carrots, green pepper, celery, rice and stock.
Simmer for about 20 minutes. Add remaining ingredients and simmer until the apple is tender, about 10 to 15 minutes.
Yield:
8 cups.
Serves 4 to 6.