Fresh Friday: Mulligatawny Soup

2 tbsp butter
3/4 cup celery finely chopped
1/2 cup finely chopped onion
1/2 carrot finely chopped
2 tbsp all purpose flour
2 teaspoons curry
4 cups chicken broth (2, 14.5 oz cans)
1 bay leaf
1/2 cup raisins
1/4 finely chopped apples
1/2 tsp shredded lemon peel
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/2 cup cooked rice
1/2 cup finely chopped cooked chicken
1/2 cup milk or light cream

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

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

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

This is the perfect dinner for cool fall evenings. The curry flavor is delicious. If you don't have leftover cooked rice, add 2 tbsp uncooked rice (I use a lot more and that makes for a nice stew consistency instead of soup) to the broth with the bay leaf, raisins, apple etc.

You could use leftover baked chicken or rotisserie chicken or just boil two frozen chicken breasts until done and then shred them.

*Don't forget to wait til the very end to add the milk.