Mulligatawny Soup

Categories: soup

Ingredients

• 1 tablespoon olive oil
• 1/2 onion
• 3 large carrots
• 3 stalks celery
• 1/4 cup all-purpose flour
• 2 tablespoons curry powder
• 6 cups chicken broth
• 1/2 Granny Smith apple,
• 2 cups cooked rice
• 1 can chicken
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 3/4 cup whipping cream

Directions

1. In a large pot, heat the oil over medium heat until rippling and hot. Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes. Stir in the flour and curry and cook for one minute, stirring constantly. Slowly whisk in the broth until well combined and bring the soup to a simmer. Cook at a low simmer, stirring occasionally, for 8-10 minutes. Add the chopped apple, rice, chicken, salt, thyme, and pepper. Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender. Add the cream, warm the soup through, and serve.

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