Mulligatawny Soup

  • 1/3-1/2 c. olive oil
  • 1/2 onion, chopped
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1/4 c. flour
  • 2 T. curry powder
  • 7 c. chicken broth
  • 1 granny smith apple (or tart apple)
  • 1 c. boiled rice
  • 2 chicken breasts, diced
  • 2 t. salt (or less)
  • 1/4 t. thyme
  • 1/2 t. pepper
  • 3/4 c. cream

Cut vegetables and saute slightly in olive oil. Stir in flour and curry powder and cook 3 minutes. Add broth and simmer for 20-30 minutes (depending on how tender you want your vegetables). Meanwhile, cut and cook the chicken. Add all ingredients together except cream and simmer 10-15 minutes longer. Add cream right before serving hot. 

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