3/10/2012 Basket - Mulligatawny

Mulligatawny
Uses from this basket: Carrot, apple
Other produce: Celery, onion

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 to 3/4 apple, cored and finely diced
  
• 1/2 cup white rice
• 1 chicken breast half, cooked and cubed
  
• 1/2 tsp salt
  
• 1/8 tsp black pepper
  
• 1 pinch dried thyme
• 1/2 cup heavy cream
• 1/8 tsp nutmeg
• 1/8 tsp cloves

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 minutes. Add chickenbroth, mix well, and bring to a boil. Boil for 5 minutes.

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

Turn heat to low and stir in cream, nutmeg, and cloves. Heat through until warm and serve.

**The picture does not do this soup justice--it is much better than it looks. And I know the apple sounds weird, but trust me on that one. My husband raved about this--said it is the best soup I have ever made. So if you haven't tried mulligatawny before, you should definitely make this recipe. In fact, it went so fast and we loved it so much that I made a second batch right in the middle of dinner.