Mulligatawny(Anglo-Indian Soup)

• 1 medium onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 apple, cored, peeled and chopped
• 1/4 c. butter or margarine
• 1/4 c. flour
• 6 c. chicken broth
• 1/2 tsp. curry powder
• 2 c. diced, cooked chicken
• 1 c. cooked rice (do not puree)
• 1/2 c. coffee cream (may omit)
• salt and pepper to taste

1. In Dutch oven, saute onion, carrot, celery and apple in butter until tender, not brown.
2. Add flour, chicken broth, curry powder, salt and pepper, stirring until flour mixture is smooth.
3. Bring to a boil, then cover and simmer gently for 1 hour.
4. Strain vegetable mixture from broth and puree in blender or food processor until smooth.
5. Return puree to broth.
6. Add chicken and rice and bring back to simmer.
7. Stir in cream (optional) and heat through.
8. Makes 8 to 10 servings.

onion, carrot, celery, apple, butter, flour, chicken broth, curry powder, chicken, rice, coffee cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=711971 (may not work)