Chicken Mulligatawny

Ingredients

• 1 large onion, sliced
• 1 medium-size green pepper, seeded and chopped
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 5 cups rich chicken stock
• 2 cups chopped cooked chicken
• 2 tablespoons chopped fresh parsley
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked rice

Preparation

1. Sauté onion, green pepper, carrots, and celery in butter in a medium Dutch oven until vegetables are tender. Stir in flour; cook over medium heat 5 minutes, stirring constantly. Gradually add next 6 ingredients, stirring constantly; bring to a boil. Reduce heat; cover and simmer 1 hour. Serve over hot cooked rice in individual bowls.