My Chosen Café’s Mulligatawny (Curried Soup) – Serves 6 – 8

by Suzanne Heron.

5 tablespoons butter

1 medium onion; diced

1 carrot; diced

1 celery stock; diced

1 medium potato; diced

1/3 cup flour

½ cup corn

6 cups chicken broth

1 tablespoon curry powder

1 teaspoon brown sugar

1 teaspoon apple sauce

½ teaspoon garlic salt

Pepper to taste

¼ cup rice

1 cup light cream

Preparation:  Melt butter in sauce pan over medium to low heat.  Add chicken, onion, celery and potato.  Sauté, stirring until tender; about 6 – 8 minutes.  Stir in flour until well incorporated.  Add remaining ingredients with the exception of the rice and cream.  Bring to boil, reduce heat, lower and simmer for 20 minutes.  Add rice and simmer for 20 minutes, stirring frequently.  Add cream, stirring until well incorporated.

My Chosen Café, Metchosin