Pacifica Del Mar Mulligatawny Soup

Source: San Diego Home & Garden, December 1999

• peanut oil
• 2 pounds roasted chicken breast

• 1/4 cup peanut oil
• 1 cup carrots, peeled and diced
• 1 cup celery, diced
• 1 cup white onion, diced
• 2 tablespoons curry powder
• 1 tablespoon fresh basil
• 1 tablespoon fresh oregano
• 1/2 tablespoon fresh thyme
• 2 tablespoons flour
• 3 tablespoons sugar
• 2 tablespoons rice vinegar
• 3 cups chicken stock, medium to strong flavor
• 1 cup heavy cream
• 2 green apples, peeled, seeded and diced
• 1/2 cup brown rice, cooked
• salt and ground black pepper to taste
• cornstarch if necessary to thicken

1. FOR CHICKEN: Rub breasts with peanut oil, sprinkle with salt and pepper and bake for 20 minutes at 350F. Let cool and dice.
2. Heat large saucepan and add peanut oil, carrots, celery, onions, curry, basil, oregano and thyme. Saute until vegetables are tender.
3. Add flour and stir until oil is absorbed
4. Add sugar, vinegar, stock and cream.
5. Lower heat and simmer until roux has cooked out, about 20 minutes.
6. Add chicken, apple, rice and cook an additional 10 minutes. Adjust seasonings

• Makes about 8 cups.