Tom'S Mulligatawny Soup - cooking recipe

Ingredients

3 tablespoons margarine
2 cups chopped apples
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped bell pepper
3/4 cup all-purpose flour
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 gallon chicken stock
3 1/2 cups stewed tomatoes
2 whole cloves
1 pound chicken, cut into chunks
1 teaspoon minced fresh parsley, or to taste

Preparation

Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.
Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.