MULLIGATAWNY SOUP

• servings: 5

Ingredients

6 chicken thighs (about 500 gms total, skinless, boneless, cut into 1/2-inch cubes)

1/2 cup yellow onions chopped

2 celery stalks chopped

2 small carrots diced

1 leek thinly sliced (white part only)

1/2 stick butter (unsalted)

2 Tbsp all-purpose flour

2 tsp mild curry powder or medium / hot for more burn in your mouth

5 cups chicken stock (or chicken broth)

1/2 apple cored and finely chopped

1/4 cup white rice

Salt to taste

Freshly ground black pepper to taste

1/8 tsp ground nutmeg

1/8 tsp dried thyme

For serving/garnish

1 cup heavy cream heated (optional)

Chopped fresh parsley

Directions

Saute onions, celery, leek, carrots, and butter in a large pot over medium heat until they start to soften, about 8-10 minutes.

Add the flour and the curry, and cook over medium heat for 5 more minutes.

Add the chicken broth, mix well, and bring to a boil. Simmer for about 30 minutes.

Add the apple, rice, chicken, salt, pepper, nutmeg and thyme. Simmer for 15 minutes, or until the rice is done.

When serving, add heated cream (optionally) and chopped fresh parsley

Notes

For a meatless version, use 3 cups sauteed mushrooms instead of meat or chicken.