Mulligatawny Soup ( Chicken )

Although this soup sounds a little different, it is really, really good. Most of the time there are no leftovers.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 2  tablespoons chicken fat (or butter with chicken bouillon)
• 2  tablespoons onions, chopped
• 1⁄4 cup carrot, sliced
• 1⁄4 cup celery, sliced
• 1  teaspoon green pepper, diced
• 1  large apple, cubed
• 1⁄2 cup chicken broth
• 1⁄4 cup all-purpose flour
• 3⁄4 cup canned tomato, cut up with juice
• 1⁄4 teaspoon salt
• 1  dash pepper
• 1⁄4 teaspoon curry powder
• 3 1⁄2 cups chicken broth
• 1  cup  cooked chicken, cubed

Directions

1. Melt chicken fat in a heavy kettle; add onion, carrots, celery, green pepper and apples.
2. Simmer 10-15 minutes or until vegetables are tender but not brown.
3. Combine 1/2 C chicken broth with the flour and mix well.
4. Add to vegetables, stirring constantly to blend.
5. Add tomatoes, salt, pepper, curry powder and 3 1/2 C chicken broth.
6. Blend; heat to boiling; reduce heat and simmer one hour.
7. Add cubed, cooked chicken and simmer 5-10 minutes longer.
8. Serve at once.