Mulligatawny Soup

This is one of my favorite recipes. I've had a close call in losing it in the past, so when I re-arranged my recipe books and files, I decided I'd post it here for safe keeping. There are many versions of Mulligatawny. This one I need to credit to the Culinary Sleuth on globalgourmet.com. I hope you enjoy. Because it takes so long to prepare, I'd at least double the following recipe. The ingredients are listed in the order you will use them.

Mulligatawny Soup with Chicken
Yields: 4 hearty servings

1/4 cup finely chopped onion
2 TB curry powder
2 TB vegetable oil
2 to 3 tart apples, peeled, cored & chopped
1/4 cup chopped celery
1/4 cup chopped carrot
1/4 cup flour
4 cups chicken broth (I recommend making your own broth)
1 (16-ounce) can chopped tomatoes
1 TB chopped parsley
2 teaspoons lemon juice
2 teaspoons sugar
2 whole cloves
1/4 teaspoon salt
dash black pepper
1 cup diced cooked chicken

In a large saucepan, cook onion and curry powder in vegetable oil until onion is tender. Stir in chopped apple, celery and carrot. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over vegetable mixture, stirring to mix well. Add broth, undrained tomatoes, parsley, lemon juice, sugar, cloves, salt and a dash of pepper. Bring to a boil, then add chicken. Simmer, stirring occasionally, for 30 minutes.