Mulligatawny Soup- serious GOODNESS

Mulligatawny Soup
adapted from allrecipes.com
serves 2 adults

• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 2 carrots diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 T. curry powder (you can take this down a little if you'd prefer)
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1/3 c. golden raisins
• chicken, pre-cooked and shredded (I used about 1 breast)
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup half & half

Directions

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, raisins, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. Right before serving, add half & half.

Ok, I know there are people out there that just don't do the curry thing.  But wow- if you were even a little bit tempted- this soup is amazing!  Savory, a little sweet, a little spicy- warm, comforting and flavorful....it is a recipe I am so happy I found!