Mulligatawny Soup

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

1) Saute onions, celery, carrot, and butter in a large soup pot.
2) Add flour and curry, and cook 5 more minutes.
3) Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
4) Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.


Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LUCYSRAIN.