Tom’s Mulligatawny Soup

Ingredients

• 3 tablespoons margarine
• 2 cups chopped apples
• 3/4 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped bell pepper
• 3/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 gallon chicken stock
• 3 1/2 cups stewed tomatoes
• 2 whole cloves
• 1 pound chicken, cut into chunks
• 1 teaspoon minced fresh parsley, or to taste

Directions

Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes.

Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.