Mulligatawny Soup

Ingredients

• 2 Tbsp canola oil

• 1/2 cup diced yellow onions

• 1/4 cup diced celery

• 1/3 cup diced red bell peppers

• 3/4 cup peeled, diced Granny Smith apples

• 6 oz cooked, diced chicken breast

• 5 Tbsp all-purpose flour

• 1 Tbsp curry powder

• 5 cups chicken stock

• 1/4 cup half and half

• 1/2 cup cooked long grain brown rice

• 1 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 1/2 tsp Worcestershire sauce

Instructions

1. In a large saucepan over medium heat, sauté onion, celery and red pepper in canola oil until onions are translucent. Add dapples and cooked chicken and continue sautéing for 5 more minutes. Add flour and curry powder and cook for another 5 minutes, stirring continuously to prevent burning. Add chicken stock. Increase heat to high and bring to a boil. Continue stirring with a wire whisk until soup thickens.

2. Remove from heat and add half & half, brown rice, salt, pepper and Worcestershire sauce.