Mulligatawny Soup

1 cup chopped onion
4 stalks celery, chopped
2 carrot, diced
1/2 cup butter
3 tablespoons all-purpose flour
1 tablespoon curry powder
8 cups chicken broth
1 apple, cored and chopped
1/2 cup white rice
2 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
2 pinches dried thyme
(some people serve this with heated heavy cream. I do not).

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

Serving Size: Makes (6) servings