Mulligatawny Soup I

By charlotteh371

Ingredients

• 80 g chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 55 g butter
• 10 g all-purpose flour
• 3 g curry powder
• 950 ml chicken broth
• 0.5 apple, cored and chopped
• 45 g white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 120 ml heavy cream, heated

Preparation

Step 1

Saute onions, celery, carrot, and butter in a large 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.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.