Mulligatawny Soup

Makes 6 Servings

2 T. butter or margarine
2 celery stalks, finely chopped
1/2 c. onion, finely chopped
1/2 c. carrot, finely chopped
2 T. all-purpose flour
2 tsp. curry powder
4 c. chicken broth
1 bay leaf
1/4 c. apple
1/2 tsp. shredded lemon peel
1/4 tsp. salt, pepper and dried thyme, crushed
1/2 c. cooked rice
1/2 c. finely chopped cooked chicken
1/2 c. milk or light cream

In a large saucepan, melt the butter or margarine. Add the celery, onion and carrot. Cook until tender but not brown.

Stir in the flour and curry powder. Cook about 3 minutes. Add the chicken broth, bay leaf, apple, lemon peel, salt, pepper and thyme. Simmer for 15 minutes.

Add the rice and chicken. Heat through. Just before serving, stir in the milk or light cream.

If you want to make this soup ahead of time, refrigerate or freeze it without the milk or light cream. Then, to serve, heat and stir in the milk or cream.