(EN) Mulligatawny Soup

Ingredients (4 bowls)

• 118ml cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 59ml butter
• 22ml all-purpose flour
• 7.5ml curry powder
• 946ml (3.7 vasos) chicken broth
• ½ apple, cored and chopped
• 59ml cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• 1 pinch dried thyme
• salt and ground black pepper to taste
• 118ml heavy cream, heated

Directions

45 minutes, approx.

1. Melt butter in a large soup pot over medium heat.

2. Cook chicken until lightly golden.

3. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes.

4. Add flour and curry, and cook 5 more minutes, stirring frequently.

5. Add chicken broth, mix well, and bring to a boil (al 9).

6. Reduce heat and simmer for about 20 minutes.

7. Cut chicken into cubes, peel and cube apples.

8. Add apple, rice, chicken, thyme, salt, and pepper.

9. Close cooker and set it to 5 until rice is tender, 10 minutes.

10. Just before serving, stir in hot cream.