Mulligatawny Soup

3 tb Butter

1 tb Corn oil

1 lg Onion, chopped

2 Stalks celery, sliced thinly

3 Carrots, diced

1 1/2 tb Curry Powder

2 tb All-purpose flour

5 c Chicken stock

2 tb Long grain white rice

2 Tomatoes, peeled, chopped

8 oz Cooked chicken, diced

1 sm Cooking apple, peeled,

-cored, diced Salt to taste Fresh celery leaves (opt) Carrot strip (opt) Heat butter and oil in a saucepan. Add onion, celery and carrots; cook gently 5 minutes. Stir in Curry Powder and flour and cook 1 minute. Stir in stock and bring to a boil; add rice and stir well. Cover and simmer 20 minutes, stirring occasionally. Add tomatoes, chicken, apple and salt. Cover again and simmer 15 minutes. Garnish with celery leaves and carrot strip, if desired, and serve hot.