Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter or margarine |
| 1 medium | Onion, sliced |
| 1 medium | Carrot, diced |
| 1 \N | Green bell pepper, chopped |
| 1 \N | Celery rib, chopped |
| 1 \N | Apple, peeled, cored |
| \N \N | & chopped |
| 2 tablespoons | Flour |
| 2 \N | Whole cloves |
| 1 tablespoon | Curry powder |
| 3 \N | Sprigs parsely, finely chopped |
| ¼ teaspoon | Nutmeg |
| 4 cups | Chicken broth |
| 1 cup | Chicken, cooked, chopped |
| 1 cup | Tomatoes, chopped |
| \N \N | Salt and freshly ground pepper |
| 2 tablespoons | Lemon juice |
DIRECTIONS
1. In a large saucepan, melt butter over medium heat. Add onion & cook until soft. Add carrot, green pepper, celery & apple. Cook until vegetables are tender, about 10 minutes.
2. Stir in flour. Add cloves, curry, parsely & nutmeg. Blend in broth. Add chicken & tomatoes. Season w/ salt & pepper to taste.
Reduce heat, cover & simmer until heated through, about 10 minutes.
Add lemon juice & serve. Submitted By BOB WILSON On 02-02-95