Mulligatawny Soup - Indian

½ C. Chopped Onion
2 Stalks Celery, chopped
1 Carrot, diced
¼ C. Butter
1 ½ Tb. Flour
1 Tb. Curry Powder
1 Tb. Garam Masala
4 C. Chicken Broth
½ Apple, puréed
¼ C. Rice
1 Chicken Breast, cooked and cubed
1 pinch thyme
½ C. Heavy Cream
Salt and Pepper to taste             

-         Sauté onions, celery, carrot and butter in large soup pot. 

-         Add flour and curry and cook 5 more minutes. 

-         Add chicken stock, mix well and bring to boil. 

-         Simmer about ½ an hour.

-         Add apple, rice, chicken and remaining seasonings.

-         Simmer 15-20 minutes or until rice is done.

-         Add warmed cream just before serving.

* Best served with onion kulcha (indian flat bread)