Mulligatawny

Don't ask me how to pronounce it -- just trust me it's pretty good. We are freezing our behinds off here in Idaho this week so I've got a couple of soup recipes to add to the blog!

4 Tbsp butter (or 2 Tbsp EVOO)
1 onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 green pepper chopped
1 apple, cored, peeled & chopped (I used a gala -- but would use a granny smith in the future)
1 1/2 pounds of boneless skinless chicken breasts chopped
1/2 cup flour
2-3 tsp curry powder
5 cups chicken broth
1 can diced tomatoes, drained
salt & pepper to taste
hot cooked rice to serve soup over

Melt the butter, in a large pot over medium heat. Add the onions, carrots, celery, green pepper, apple and chicken and saute for about 15 minutes or until chicken is cooked. Turn heat to low.

In a small bowl mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3-5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.

To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice.