Mulligatawny Soup - cooking recipe

Ingredients

4 c. chicken broth (add more if desired)
2 c. chopped, cooked chicken
1 (16 oz.) can tomatoes, cut up
1 tart apple, peeled and chopped
1/2 to 1 c. chopped onion (adjust to taste)
1/2 to 1 c. sliced carrots (adjust to taste)
1/2 to 1 c. sliced celery (adjust to taste)
1/2 c. chopped green pepper
1 Tbsp. parsley
2 tsp. lemon juice
1 tsp. sugar (my kids like 2 tsp. instead)
1 tsp. curry powder
2 whole cloves
3/4 tsp. salt
1/8 tsp. pepper

Preparation

In a 3-quart saucepan, combine all ingredients and bring to a boil.
Reduce heat; simmer, covered, for 20 to 30 minutes, until vegetables are cooked.
Stir occasionally.
Remove cloves before serving.
Makes 6 to 8 servings.
Serve with crisp French bread or breadsticks, if desired.