Mulligatawny Soup

My own take on this classic tasty and soul warming soup. Mulligatawny comes from two Tamil words meaning pepper and water

Serves 4-6 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes

1 small onion chopped
2 stalks celery chopped
1 carrot diced
50g butter
20g tablespoons plain flour
2 teaspoons curry powder
1litre chicken stock
1/2 apple - peeled cored and chopped
240 Gram basmati rice
1 skinless boneless chicken breast fillet - diced
Salt and freshly ground black pepper to taste
1 pinch dried thyme
100ml double cream
Sauté onions, celery, carrot and butter in a large soup pot.
Add flour and curry powder then cook 5 more minutes.
Add chicken stock mix well and bring to the boil.
Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper and thyme.
Simmer 15 to 20 minutes or until rice is done.
Stir in cream and serve.