Mulligatawny Soup -- Nathan's Cookbook

Mulligatawny Soup

British and Scottish soldiers serving in India brought this curry flavored soup back to their own homeland and thence it came with their descendants to this country.

1/4 cup finely chopped onion
2-3 tablespoons curry powder
2 tablespoon vegetable oil
2-3 tart apple, peeled, cored and chopped
1/4 cup chopped carrot
1/4 cup chopped celery
4 tablespoons flour
4 cups chicken stock
1 16-ounce can tomatoes, cut up
1 tablespoon chopped parsley
2 teaspoons lemon juice
2 teaspoon sugar
2 whole cloves
1/4 teaspoon salt
   dash black pepper
1 cup diced cooked chicken

In a large saucepan, cook onion and curry powder in vegetable oil until onion is tender. Stir in chopped apple, celery and carrot. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over vegetable mixture, stirring to mix well.

Add broth, un-drained tomatoes, parsley, lemon juice, sugar, cloves, salt and dash of pepper. Bring to boil, then add chicken. Add chicken base, salt or pepper to taste Simmer, stirring occasionally, for 30 minutes.