SERVES: 6

• ½ cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• ¼ cup butter
• 1 ½ tablespoons all-purpose flour
• 1 ½ teaspoons curry powder
• 4 cups chicken broth
• ½ apple, cored and chopped
• ¼ cup white rice
• 1 skinless, boneless chicken breast half – cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• ½ cup heavy cream, heated

• 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.

• Step 2

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

• Step 3

  When serving, add hot cream.

   

https://www.allrecipes.com/recipe/13087/mulligatawny-soup-i/