Mulligatawny Soup

From: Becca Tippets (by way of Darcia Tippets)

4 Tb butter

1 diced onion

1 carrot chopped (or 10-15 baby carrots)

1 green pepper diced

2 apple, peeled and diced

1 cup raw chicken

1/3 cup flour

1-2 t curry powder

¼ t nutmeg

5 cups chicken broth

1 cup chopped tomatoes

2 cloves ground up

1 tbl dried parsley

2 cups hot rice

Directions:

1. melt butter

2. add veggies, apple, and raw chicken; cook 15 minutes

3. mix flour, curry, nutmeg and then stir into veggies/

meat; cook 5 minutes

4. add cloves, parsley, and tomatoes

5. simmer for at least one hour

6. serve over the hot rice