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Mulligatawny Soup
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| 3 Tablespoons | butter |
| 2 small | yellow onion, minced |
| 1 medium-sized | carrot, peeled and diced fine |
| 1 stalk | celery, diced fine |
| 1/2 | green pepper, minced |
| 1/4 cup | flour, unsilfted |
| 1 Tablespoon | curry powder |
| 1/4 teaspoon | nutmeg |
| 3 | cloves |
| 2 sprigs | parsley |
| 1 quart | chicken broth |
| 1 teaspoon | salt |
| 1/8 teaspoon | pepper |
| 1 cup | chopped tomatoes |
| 1 cup | diced cooked chicken |
| 1/2 cup | heavy cream |
| 1 cup | boiled rice |
Melt butter in a large saucepan, add onion, carrot, celery, and green pepper, and stir-fry 8 to 10 minutes until onion is golden. Blend in flour, curry powder, and nutmeg. Add cloves, parsley, broth, salt, pepper, and tomatoes, cover, and simmer 1 hour.
Strain broth; pick out and discard cloves and parsley, puree vegetables with about 1 cup soup liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade.
Smooth puree into broth, return to heat, add chicken and cream, and heat, stirring, 5 to 10 minutes to blend flavors. Add rice, heat and stir 2 to 3 minutes longer, then serve.
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