Mulligatawny Stew

• 2 12 cups water
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 medium tart apple, peeled and chopped
• 1 (8 ounce) can tomatoes, peeled anc cut up, juice reserved
• 12 cup apple juice
• 12 cup long grain rice, uncooked
• 2 tablespoons chicken bouillon
• 2 -3 teaspoons curry powder
• 18 teaspoon black pepper
• 2 cups cooked chicken, diced
• 1 cup heavy cream
• salt
• toasted chopped almonds, for garnishment
• 14 cup chopped chives, for garnishment

1. In a 3-quart saucepan, combine the first 11 ingredients, bring to a boil.
2. Reduce heat to medium-low, cover and simmer for 25 minutes or until rice and vegetables are tender.
3. Place 2 cups of mixture in a blender or food processor, blend until pureed.
4. Return to soup.
5. Stir in chicken, heavy cream and salt.
6. Over low heat, bring to just under boiling.
7. Garnish each serving with almonds and chives (optional).

water, carrot, celery, onion, apple, tomatoes, apple juice, long grain rice, chicken bouillon, curry powder, black pepper, chicken, heavy cream, salt, almonds, chives

Taken from www.food.com/recipe/mulligatawny-stew-438785 (may not work)