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Mulligatawny Soup

1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 green bell pepper, seeded and chopped
1 apple, peeled and sliced
2 boneless, skinless chicken breasts, diced
1/3 cup all-purpose flour
2 cloves garlic, crushed
1 teaspoon curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed dried parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper
5 cups chicken broth
1 cup seeded and chopped tomato

1. In a large skillet melt butter; add onion, carrot, celery, green bell pepper and chicken. Brown lightly over medium heat, then sprinkle with flour coating the mixture; remove from heat.
2. In a small bowl combine garlic, flour, curry, nutmeg, parsley, salt and pepper. Stir into skillet; return to heat, then add chicken broth and tomatoes. Bring to a boil; reduce heat, and simmer for 1 hour. Strain, reserving the broth. Return the chicken to kettle and puree vegetables in a blender; return and simmer for 5 minutes more. Remove from heat and serve hot.

Makes 8 servings.

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