Mulligatawny Soup I ​

Servings: 12

Ingredients

	4 stalks celery, chopped
	2 carrots, diced
	3 tablespoons all-purpose flour
	1 tablespoon curry powder
	1 cup chopped onions
	1/2 cup butter
	8 cups chicken broth
	1 apple, cored and chopped
	1/2 cup white rice
	2 skinless, boneless chicken breasts half - cut into cubes
	salt to taste
	ground black pepper to taste
	2 pinches dried thyme
	1 cup heavy cream, heated

Directions

Step 1 Saute onions, celery, carrot, and butter in a huge soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Step 2 Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is performed.

Step 3 When serving, add hot cream.