Mulligatawny Soup

photo and recipe from Favorite Family Recipes
The picture I took of this soup really didn't do it justice and I was afraid you wouldn't try this AMAZING soup as a result, so I didn't risk it :-)! I made this soup for some girlfriends for lunch this week and then our family had the leftovers for dinner that night and everyone LOVED it! In fact I printed out copies of the recipe for my 2 girlfriends because they wanted to make it for their dinner that very night too. The combinations of flavors is perfection and the recipe makes enough to share!

1/2 c. butter
1/2 c. chopped onion
2 large carrots, shredded
3 tsp. flour (or cornstarch)
3 tsp. curry powder
8 cups (2 large cartons) chicken broth
1 apple, peeled and diced
2 chicken breasts, cooked and cubed very small (I used 2 cans chicken and poured the extra broth into the soup)
3/4 c. white rice
3/4 c. golden raisins
salt and pepper to taste
two pinches dried thyme
1 c. heavy cream (I used half and half)

Saute the onion and shredded carrots in the butter in a large pot. Add flour and curry and cook five more minutes. Stir in the chicken broth and bring to a boil. Reduce to a simmer for about 30 minutes. While simmering, cook the chicken pieces in a fry pan. Add chicken, apple, rice, raisins, thyme, salt, and pepper to the soup. Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in the cream.