Mulligatawny Soup

• 2 celery stalks
• 2 carrots
• 2/3 cup onions
• 1/4 cup butter
• 2 tablespoons flour
• 2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 cup basmati rice
• 2 cooked diced chicken breast halves
• salt, to taste
• black pepper, to taste
• 1 dash cayenne pepper
• 1 apple, diced
• 1/2 cup heavy cream, heated up

1. Chop or dice celery, carrots and onions and saute in butter in a large soup pot. When tender, add flour and curry powder and cook for 5 minutes. Slowly stir in the chicken broth and bring to a boil. Turn down heat and simmer for 30 minutes.
2. Add rice, chicken, salt and peppers. Simmer 10 minutes. Add apples and simmer an additional 10 minutes.
3. When rice is tender, slowly add cream to soup, stir, and serve.

celery stalks, carrots, onions, butter, flour, curry powder, chicken broth, basmati rice, chicken breast halves, salt, black pepper, cayenne pepper, apple, heavy cream

Taken from food52.com/recipes/6344-mulligatawny-soup (may not work)