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MULLIGATAWNY SOUP 
1/2 c. diced onion
1 diced carrot
2 stalks diced celery
1/4 c. butter
1 1/2 tbsp. flour
2 tsp. curry powder
4 c. chicken stock
1/4 c. tart apples, diced, peeled
1/2 c. boiled rice
1/2 c. diced, cooked chicken
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. thyme
1/2 c. hot cream

Saute onion, carrot, celery and butter lightly, but do not brown. Stir in flour and curry powder; cook for 3 minutes. Pour in chicken stock and simmer for 30 minutes.

Add apples, rice, chicken, salt, pepper, and thyme. Simmer 15 minutes longer. Immediately before serving, stir in hot cream.

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