Mulligatawny Soup

From: (Beatrice Sanchez)
Date: Tue, 26 Oct 93 13:00:57 -0500
(from _Betty Crocker's 40th Anniversary Cookbook_)

3 1b	broiler-fryer chicken, cut up
4 c	water
1 tsp	salt
1 tsp	curry powder
1 tsp	lemon juice
1/8 tsp	ground cloves
1/8 tsp ground mace
2 Tbl	margarine or butter
1 	medium onion, chopped (about 1/2 cup)
2 Tbl	all-purpose flour
2 	medium tomatoes, chopped
1	large all-purpose apple, coarsely chopped
1	medium carrot, thinly sliced
1	medium green bell pepper, cut into 1/2-inch pieces

Heat chicken, giblets (except liver), neck, water, salt, curry 
powder, lemon juice, cloves and mace to boiling in Dutch oven; 
reduce heat.  Cover and simmer about 45 minutes or until juices
of chicken run clear.

Remove chicken from broth.  Cool chicken about 10 minutes or just
until cool enough to handle.  Remove skin and bones from chicken.  
Cut chicken into bite-size pieces.  Skim fat from broth.  Add 
enough water to broth, if necessary, to measure 4 cups.

Heat margarine in Dutch oven over medium heat.  Cook onion in
margarine about 2 minutes; remove from heat.  Stir in flour.
Gradually stir in broth.  Add chicken, tomatoes and remaining
ingredients.  Heat to boiling; reduce heat.  Cover and simmer
about 10 minutes or until carrot is tender.  Garnish with parsley
if desired.  6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 345 CALORIES


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