Mulligatawny Soup
Ingredients
Instructions
-
In a large stock pot, melt butter and olive oil over medium heat. Add chicken, season with salt and pepper, and cook until no longer pink. Add onions, celery, and carrot and sauté until tender - 5-7 minutes. Add flour and curry and cook an additional 5 minutes, stirring frequently. Stir in chicken broth and bring to a boil. Reduce heat and and add apple, rice, and thyme. Simmer for 20 minutes or until rice is tender.
-
If desired, warm heavy cream and stir in just before serving. This is helpful if soup is spicier than desired, but we usually omit.