Mulligatawny Soup

Mulligatawny Soup 
Makes 6 servings

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 
ground black pepper to taste
salt to taste 
1 pinch dried thyme
1/2 cup heavy cream, heated

Directions
1 . Saute onions, celery, carrot, and butter in a large soup pot. Add flour and
curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

3. When serving, add hot cream.

** Feel free to substitute bok choy, or some other crunchy ingredient for the celery if you are not a fan. I added a bit of garlic as well. Rice doesn't have to be white although that's probably truer to the Indian origin of the soup. I use 1/2 and 1/2 or even whole milk instead of heavy cream if I don't want to make that special purchase.