Directions

1. 6 chicken thighs) (skinless, boneless, cut into 1/2-inch cubes) (or 2 chicken breasts) (or about 1 lb beef chuck or stewing beef, stewed to full doneness prior as it takes longer to cook than chicken) (or 3 cups sauteed mushrooms) For the soup 1/2 cup yellow onions chopped 2 celery stalks chopped 2 small carrots diced 1 leek thinly sliced (white part only) Half a stick butter 2 Tbsp all-purpose flour 2 tsp mild curry powder or medium / hot for more burn in your mouth 5 cups chicken broth 1/2 apple cored and finely chopped 1/4 cup white rice Salt to taste Freshly ground black pepper to taste 1/8 tsp ground nutmeg 1/8 tsp dried thyme For serving/garnish 1 cup heavy cream heated (optional) Chopped fresh parsley