Ingredients

Mulligatawny Soup

1 Tbs  Margarine 1 Ea  yellow onions, chopped 1 Ea  carrots, peeled and sliced 1 ea  Apple, tart, peeled, cored and chopped 1 stalk  Celery, sliced 1 ea  Green Pepper, Small, seeded and chopped 2 Tbs  Curry Powder 4 cups  Chicken Stock 1 can  Tomatoes, Drained, Chopped 3 Ea  Cloves 1/4 tsp  Ground Mace 1/4 tsp  Ground Nutmeg 1/8 tsp  Ground Pepper 1 cup  Chicken, Cubed, Cooked 1/2 cup  Rice, Cooked 1/4 cup  Yogurt 4 tbs  Parsley, Chopped In a large heaby saucepan, melt the margarine over moderate heat. Add the onion, carrot, apple, celery, and green pepper and cook uncovered, for 5 minutes or until the onion is soft. Blend in the flour and curry powder and cook for a further minute, stirring continuously. Add the chickien broth, tomatoes, chives, mace, nutumeg and black pepper.Increase the heat to moderately high, cover and bring up to a boil. Reduce the heat to a gentle boil, cover and simmer for a further 30 minutes. Remove the cloves and cool the soup for 10 minutes. In either a food processor or with an immersion blender, blend the soup until smooth. Add the cooked chicken and rice and reheat for 3-5 minutes. Ladle into bowls and add a tablespoon of yogthiurt. Sprinkle with a little fresh parsley.