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Mulligatawny Soup III
Ingredients:

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

Instruction:

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.

Source: allrecipes.com