Recipe : Mulligatawny Soup

• Lifted from Allrecipes.com
• Yield: 12 servings
• Active Time: 20 minutes
• Total Time: 2 hours

Ingredients

• 1 cup chopped onion
• 4 stalks celery, chopped
• 2 carrot, diced
• 1/2 cup butter
• 3 tablespoons all-purpose flour
• 3 teaspoons curry powder
• 8 cups chicken broth
• 1 apple, cored and chopped
• 1/2 cup white rice
• 1.5 pound cooked chicken - cut into cubes
• 1 cup heavy cream, heated
• 1/4 teaspoon dried thyme
• salt and pepper to taste

Instructions

1. Sauté onions, celery, carrot, and butter in a large soup pot.
2. Add flour and curry, and cook 5 more minutes.
3. Add chicken stock, mix well, and bring to a boil. Simmer. 30 minutes.
4. Add apple, rice, salt, pepper, and thyme. Simmer 15 minutes.
5. Add chicken and simmer until rice is done.
6. Add hot cream and serve.

Notes

• Served with fresh multigrain bread. Girls enjoyed, each ate at least one cup. Used homemade chicken stock containing 1 tsp salt/quart. Used 1 tsp ground black pepper; just a hint of heat.
• Look at chicken-less versions - maybe chickpeas, and/or substitute rice with lentils and quinoa