I originally had this soup on a special lunch date with a friend. It has become a family staple, and my go-to meal for new mamas.
Original recipe from Joy of Cooking

Sauté lightly, but do not brown:
	1 cup diced onion
	6 diced carrots
	3 diced ribs celery
in:
	¼ cup butter

Stir in:
	3 Tablespoons flour
	3 Tablespoons curry powder
Stir and cook them about 3 minutes.

Pour in and simmer 15 minutes:
	6 cups chicken or lamb broth
	2 bay leafs

Add and simmer 15 minutes longer:
	1 cup boiled rice
	2 cups diced cooked lamb
	1 teaspoon salt
	1 teaspoon pepper
	1/2 teaspoon thyme
	1 teaspoon grated lemon rind

Immediately before serving, stir in:
	½ cup hot cream or coconut milk
            1 cup diced tart apples

Serve & enjoy! Even better when prepared the day before and reheated.
Recipe of the Week - Mulligatawny Soup

Guest User
