- 1/4 cup butter
- 1/4 cup sliced onion
- 1/4 cup sliced carrots
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1 apple - peeled, cored and sliced
- 1 cup chopped chicken breast meat
- 1/4 cup all-purpose flour
- 1 teaspoon curry powder
- 1/4 teaspoon chopped fresh mace
- 4 whole cloves
- 1 tablespoon chopped fresh parsley
- 1 cup stewed tomatoes
- salt and pepper to taste
- 1 cup cooked white rice
- 5 cups beef stock
- Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
- Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
- Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
- Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
- Add rice and boiling white stock. Serve.
03/31/2017
recipepes.com
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