Mulligatawny Soup

* 1/2 cup chopped onion (i used dried onion instead and added 1 garlic clove)
* 2 stalks celery, chopped
* 2 carrots, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1tbs curry powder
* 4 cups chicken broth
* 1 apple, cored and chopped (i used a granny smith)
* 2 skinless, boneless chicken breasts - cut into cubes
* salt to taste
* ground black pepper, red pepper to taste
* 1 pinch dried thyme
*1/2 cups raisins
* 1/2 cup heavy cream (i used soy milk)

* 1 cup rice (i used brown), 2 cups water

Directions: Cook Rice on the side. In soup pot saute carrots, garlic, onion, and celery in the butter, about 5 minutes, or until onion is clear. Add curry powder and flour, stir rapidly until it begins to get clumpy and stick to the bottom of the pot. Add chicken broth, stir well. Cover, bring to a boil, reduce heat and simmer about 20 minutes. Add chicken, apple, raisins, and remaining spices. Cover and continue to simmer another 20 minutes, or until chicken is done. Add the rice and the milk, let cook another 5-10 minutes