2 T. chicken fat
2 T. chopped onion
1/4 c. carrots, cut into 1/2 inch cubes
1/4 c. celery, cut into 1/2 inch cubes
1 t. diced green pepper
1 large Macintosh apple, pared, cored and cut into 1/2 inch cubes
1/2 c. chicken broth
1/4 c. all purpose flour
3/4 c. canned tomatoes, chopped
1/4 t. salt
few grains pepper
1/4 t. curry powder
3 1/2 c. chicken broth
1 c. cooked chicken, cut into 1/2 inch cubes

Melt chicken fat in a heavy skillet. Add onion, carrots, celery, green pepper and apples. Simmer 10-15 minutes, or til vegetables are tender, but not brown. Combine 1/2 c. chicken broth with flour and mix well. Add to vegetables, stirring constantly to blend. Add tomatoes, salt, pepper, curry powder and 3 1/2 c. chicken broth. Blend. Heat to boiling, reduce heat and simmer, uncovered, for 1 hour.
Add cubed, cooked chicken and simmer 5-10 minutes longer.
(yield 4-6 servings)

Mulligatawny Soup recipe is published in our March, 1989 Menu Minder.