Mulligatawny Soup

My friend, Erin, makes this soup, and it is delicious. She shared the recipe, and oh, is it so good!!

Mulligatawny Soup

1/2 cup chopped onion

2 stalks celery, chopped

2 potatoes, peeled and chopped

1 carrot, diced

1/4 cup butter

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons curry powder

4 cups chicken broth

1/2 apple, cored and chopped

*1/4 cup white rice

1 skinless, boneless chicken breast half - cut into cubes

salt to taste

maple syrup to taste

ground black pepper to taste

1 pinch dried thyme

1/2 cup heavy cream, heated

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. Add apple, potatoes, chicken, salt, pepper, and thyme. Simmer 15-20 minutes. About 20 minutes before serving, I add the rice and cream (so the rice doesn't absorb all the liquid).

**Optional: Add cooked rice or serve together with cooked white rice