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Mulligatawny Soup

3 medium carrots, pared and sliced

2 stalks celery, sliced

3 cups diced, cooked chicken

6 cups chicken stock or broth

1 large onion, chopped

1/4 cup butter or margarine

1 apple, pared, cored and chopped

5 teaspoons curry powder

1 teaspoon salt

1/4 cup all-purpose flour

1 tablespoon lemon juice

2 cups hot cooked rice for accompaniment

1/4 cup chopped fresh parsley for accompaniment

6 lemon slices for accompaniment

1. Cooked carrots and celery in 1 cup chicken stock for 20 minutes or until tender. Add chicken. Heat until hot. Cover and keep warm.
2. In Dutch oven saute onion in butter until soft. Add apple, curry powder and salt. Saute for 5 minutes or until apple is soft. Add flour. Gradually ad remaining chicken stock, stirring constantly. Reduce heat and cover. Simmer 15 minutes.
3. Add carrots, celery, chicken and their stock. Bring to a boil. Stir in lemon juice. Serve with rice, chopped parsley and lemon slices.

Makes 6 servings.