Mulligatawny Soup with Chicken and Apples

Ingredients:

• 1/2 cup chopped onion
• 2 stalks celery
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tbsp flour
• 1 1/2 tsp curry powder (Sambar powder - use less if you prefer less spicy)
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice ( I used cooked rice)
• 1 skinless, boneless, chicken breast half cut into cubes
• salt and pepper to taste
• a pinch dried thyme
• 1/2 heavy cream, heated

Preparation:

• Boil chicken with 4 to 5 cups water for chicken stock.
• Saute onions, celery, carrot and butter in a saucepan. 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, rice, chicken, salt, pepper and thyme. Simmer till soup consistency is reached. 
• Serve with hot cream.