Mulligatawny Soup

Instructions

1. 1

   Heat chicken, neck, water, salt, curry powder, lemon juice, cloves, and mace to boiling in a Dutch oven. Reduce heat, cover, and simmer about 45 minutes or until chicken juices run clear.

2. 2

   Remove chicken from broth. Cool about 10 minutes. Remove skin and bones and cut chicken into bite-size pieces.

3. 3

   Skim fat from broth. Add enough water to measure 4 cups.

4. 4

   Heat margarine in Dutch oven over medium heat. Cook onion in margarine about 2 minutes. Remove from heat and stir in flour.

5. 5

   Gradually stir in broth. Add chicken, tomatoes, apple, carrot, and bell pepper.

6. 6

   Heat to boiling, reduce heat, cover, and simmer about 10 minutes or until carrot is tender. Garnish with parsley if desired.