A few weeks ago we made an easy version of mulligatawny (an Indian inspired soup). We bulked it up by adding more than the directed amount of celery, carrots, and apples. I don't know how authentic this soup is, but it's sure tasty :)
INGREDIENTS
* 1/2 cup onion, chopped
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry paste (powder is okay too!)
* 4 cups chicken broth
* 1/2 apple, cored and chopped (I used Fuji apples)
* 1/4 cup white rice
* 1 skinless, boneless chicken breast, cubed
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream
* 1 cup pineapple (optional)
DIRECTIONS
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 30 minutes.
2. Cook the chicken. You can grill it, microwave it, pan fry it, whatever.
3. Add apple, pineapple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
4. When serving, add hot cream. Or add cream to soup and simmer for another few minutes until its hot and serve.
Yum! I think its either the thyme or heavy cream that makes this soup wonderful. Hmmm, it's probably the heavy cream ;)
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