This sounds so interesting…it’s from www.wwrecipes.com.  Give it a try on one of these cool fall days!

The name “mulligatawny” comes from the southern Indian Tamil language, and I am told it means “pepper water.” As with any recipe that has been around for more than ten minutes, this one has endless variations, including the addition of rice, eggs, shredded coconut, and cream.

Mulligatawny Soup

4 Tbs (60 ml) butter
1/4 cup (60 ml) each diced onion, carrot, and celery
1 green bell pepper (capsicum), finely chopped
1 apple, cored and diced
1 cup (250 ml) raw chicken, cut in small pieces
1/3 cup (85 ml) all-purpose flour
1 tsp (5 ml) curry powder
1/4 tsp (1 ml) ground mace
1/4 tsp (1 ml) ground cloves
5 cup (1.25 L) beef stock
1 cup (250 ml) diced tomatoes
Salt and freshly ground pepper to taste

Melt the butter in a large pot over medium heat, and cook the onion, carrot, celery, bell pepper, apple, and chicken for 10 to 15 minutes, until lightly browned. Add the flour, curry powder, mace, cloves, stock and tomatoes and simmer for one hour. Strain the soup through a sieve or colander, saving the broth, and set the chicken pieces aside. Rub the vegetables through a fine sieve or food mill, or combine with some of the reserved broth in an electric blender and puree. Add the pureed vegetables and the reserved chicken to the reserved broth and return to a simmer. Taste and adjust the seasoning with salt and pepper. Serves 4 to 6.