Mulligatawny Soup

Mulligatawny Soup

6 tablespoons butter
3 celery stalks, thinly sliced
3 carrots, thinly sliced
1 medium onion, chopped
1 tart apple, peeled, chopped
1 tablespoon curry powder
1 tablespoon flour
6 cups chicken stock
2 chicken breasts, cooked and diced
1/2 cup cream (whipped, lite, whatever you want)
salt and pepper to taste
basmati rice

Melt butter in heavy pot over low heat. Add celery, onion and carrot. Sauté until tender, stirring frequently. Add apple and sauté another minute or so. Add curry and flour. Slowly stir in the stock. Add chicken and cream. Cook on low for at least 15 minutes. Serve over rice.