Mulligatawny Soup - cooking recipe

Ingredients

1 tsp. margarine
1 medium onion, chopped
1 medium carrot, sliced
1 medium tart apple, peeled, cored and chopped
1 medium stalk celery, sliced
2 Tbsp. flour
1 tsp. curry powder
4 c. chicken broth
1 (14 1/2 oz.) can low-sodium tomatoes, drained and chopped
3 whole cloves
1/4 tsp. mace and nutmeg
1/8 tsp. black pepper
1 c. cubed light chicken meat
1/2 c. cooked rice
1/4 c. low-fat yogurt

Preparation

In a large heavy saucepan, melt margarine.
Add onion, carrot, apple and celery and cook, uncovered, on moderate heat for 5 minutes until onion is soft.
Blend in flour and curry powder and cook, stirring, 1 minute longer.
Add chicken broth, tomatoes, mace, nutmeg and black pepper.
Raise heat to moderately high; cover and bring to boil.
Adjust heat to mixture bubbles gently. Cover and simmer 30 minutes.
Remove and discard cloves.
Cool soup for 10 minutes.