Mulligatawny Soup

 My wonderful work associate Linda asked for this soup in exchange for a jar of her homemade hot pepper jelly. I had no idea what Mulligatawny soup was. Well I thought I did but I was completely wrong. Apparently it's an Indian soup made with curry, apples, chicken and rice. Sounds odd but it is actually amazing! I am definitely making this a keeper! Thanks Linder!

START by sauteing one minced, medium size onion, 4 sticks of celery, chopped and 2 carrots cut into coins in about 1/2 cup of butter (I know it's a lot!) over medium heat in a large stock pot.

ADD 3 Tbsp of flour and 1 Tbsp of curry powder and cook for 5 minutes, stirring often.

ADD one carton of organic, free range chicken broth and 2 cups of water and bring to a boil. Simmer for 1/2 hour.

ADD one apple, cored and chopped, 2 organic or free range chicken breasts, cubed, 1/2 cup of white rice, salt and pepper to taste and 1/4 tsp or so of dried thyme. Simmer 15 minutes or until rice is done.

IF you want it creamier you can add a cup of heavy cream or milk if you don't want so much fat.