Recipe: Mulligatawny Soup

MULLIGATAWNY SOUP

2 1/2 cups chicken broth
1 cup water
1 cup chopped apple
1 cup chopped carrots
1 (7 ounce) can tomatoes, cut up
1/2 cup chopped celery
1/3 cup long grain rice
1/4 cup chopped onion
1/4 cup raisins
1 tablespoon snipped cilantro or parsley
1 to 1 1/2 teaspoons curry powder
1 teaspoon lemon juice
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground mace (or ground nutmeg)
1 1/2 cups chopped cooked chicken

In a large saucepan combine all ingredients except the cooked chicken. Bring to boiling, reduce heat. Cover and simmer for about 20 minutes or until the rice is tender.

Stir in the chicken. Heat through.

Makes 4 servings
Adapted from unknown source