Mulligatawny Soup by Samantha Thiessen

Preparation: 25 mins
Cook: 40 mins
Serves: 6

1/2 tbsp butter or margarine
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup carrots, chopped
1 clove garlic, minced
2 boneless chicken breasts, cut into cubes
2 tsps meat curry powder
3 cups chicken broth or bouillon (use canned)
1 x 400 gm can diced tomatoes
1/4 cup uncooked rice
1/2 tsp salt
1/4 tsp pepper
1 green apple, peeled, diced
1 1/2 tbsps fresh parsley, chopped (optional)
1/2 tbsp lemon juice

Method:
1. Melt butter or margarine in a soup pot over medium fire. Add celery, onion, carrots and garlic, stirring for 1 to 2 mins. When vegetables are softened, add the chicken and cook for 7 to 10 mins
2. Add curry powder, broth, tomatoes, rice, salt and pepper. Bring to boil then reduce to a simmer for 15 mins. Add apples and parsley (optional), simmer for another 10 mins. Remove from fire; stir in lemon juice. Serve hot