Mulligatawny Soup

(adapted from a recipe in the third edition of The Settlement Cookbook, 1965)

3 c cooked, diced chicken

1/4 c fat

1 Granny Smith apple (about 8 oz)

1/2 c chopped onion

1/2 c chopped celery

1/2 c chopped carrot

1/2 green pepper, chopped

1 T flour

1 t curry powder (or up to 1 T, to taste)

2 cloves (or 1/2 t ground cloves)

1 can diced tomatoes

1/8 t mace (or nutmeg)

1 t chopped parsley

1 t sugar

Salt and pepper to taste

6 cups cold broth or water

Brown the apple, onion, celery, carrot, and green pepper in the fat. Add the chicken, flour and curry powder, stir, and cook another minute. Add the rest of the ingredients and simmer for about 30 minutes.