Mulligatawny Soup

1 medium tart apple, peeled and diced

1/4 cup each chopped carrot, celery and onion

1/4 cup butter, cubed

1/3 cup all-purpose flour

1 teaspoon curry powder

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground mace

6 cups chicken or turkey broth

1 cup cubed cooked chicken or turkey

1 medium tomato, peeled, seeded and chopped

1/2 cup chopped green pepper

2 whole cloves

1 tablespoon minced fresh parsley

1 cup cooked rice

In a Dutch oven, saute the apple, carrot, celery and onion in butter for 5 minutes or until tender. Stir in the flour, curry, sugar, salt, pepper and mace until blended. Gradually add broth.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, tomato, green pepper, cloves and parsley; return to a boil. Reduce heat; cover and simmer for 20-30 minutes. Add rice; heat through. Discard cloves.

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