Sauté the onions, celery, carrot and butter in a large soup pot.
Add flour and curry powder then cook 5 more minutes.
Add the stock and mix well, bring to the boil.
Simmer about ½ hour.
Add apple, rice, quorn, salt, pepper and thyme.
Simmer 15 to 20 minutes or until rice is done.
Stir in cream and serve.