Mulligatawny Soup Brown: 1/2 cup butter 3 chicken breasts Sauté: 2 onions chopped 9 stalks of celery 1 lb carrots diced Add and cook: 1/4 cup flour 1 1/2 Tbsp curry powder Then add: 14 cups of chicken broth 1 1/2 Tbsp salt 3/4 tsp thyme 2 cups rice Chicken Add and cook: 3 Granny Smith apples, chopped Finish with: 2 cups heavy cream Directions: 1. Brown chicken in butter in soup pot. Remove and add veggies. Sauté until tender. 2. Add flour and curry, mix and add chicken stock, mix well, and bring to a boil. Add chicken breasts, spices, and rice and simmer about 15-30 minutes, until chicken is done. Remove and debone. Simmer until rice is soft. 3. Add apples. Simmer 10 minutes, until apples are tender, but not mushy. 4. Add cream just before serving.