Mulligatawny Soup

Ingredients

• Onions

  Raw

  ½ cup, chopped or 80g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Carrots

  Raw

  1 medium or 61g

• Butter

  Unsalted

  ¼ cup or 57g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ tbsp or 12g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Apples

  Without skin

  ½ medium or 81g

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Chicken breast

  Broilers or fryers, meat only, raw

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Spices, dried

  0.02 tbsp, ground or 0.09g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

Directions

1. Saute onions, celery, carrot, and butter in a big soup pot. Add flour and curry, and cook for about 5-7 minutes. Then add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. Add apple, rice, chicken, salt, pepper, and thyme. Simmer for 17-20 minutes, or until rice is done. When serving, add hot cream.