Mulligatawny Soup
Submitted by: Keri Bullock

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1/2 cup chopped onion
3 TB butter
1/4 cup flour
1 TB parsley
1/2 tsp curry powder
1/4 tsp nutmeg
1/8 tsp pepper
2 whole cloves
3 cups chicken broth
2 cubs cubed cooked chicken
1 cup chopped unpeeled apple
1/2 cup sliced carrost
1/2 cup sliced celery

1. In large saucepan, cook and stir onion in butter until tender.
2. Stir in flour, parsley, curry powder, nutmeg, pepper, and cloves.
3. Cook 1 minute until smooth and bubbly, stirring constantly.
4. Stir in remaining ingredients.
5. Cover and simmer for 30 minutes or until vegetables are crisp and tender.
6. Remove cloves
Makes 4 (1 1/2 cup servings)

Keri received this from Carole Bell -- our neighbor in Newport Hills.