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MULLIGATAWNY SOUP 1 (3 lb.) chicken 4 strips bacon 1 c. thin sliced carrots 1 c. thin sliced celery 1 c. thin sliced onions 3 c. thin sliced apples 1 qt. tomatoes or juice 1 qt. chicken broth 2 Tbsp. flour 1 tsp. curry powder 2 tsp. salt 1/4 tsp. pepper 1/2 tsp. dried thyme leaves 3 Tbsp. chopped parsley 1 bay leaf 2 Tbsp. lemon juice Cook chicken, remove bones, chop meat, set aside. Fry bacon, remove from pan; add onions, carrots, celery and apples to fat; cook and stir five minutes. Remove from heat. Combine dry ingredients and stir into vegetables. Add liquid and cook until tender on simmer 1 hour. Add bacon, chicken and lemon juice. Reheat gently. Good warmed over. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!