Bulgarian Curried Soup

It will not stop raining, snowing, and being generally chilly here.  Last week I scrambled to get my flowers in on the one sunny day, and now I am worried about them freezing.  So I am still making soups for dinner and this one is my favorite easy soup.  I make it to use up leftover chicken or pork.  You can also throw in some peppers, onions, chopped potato... whatever you have leftover in your fridge.  I always make an extra pot of plain rice, because Ryan likes it more like a sauce, but the girls all love it as soup.  Rachel even packed it in a thermos for school lunch today.   Also, I usually just use milk instead of cream and use a touch more flour for thickening.  If you like hot curry, you can add some ground red pepper to the flour when you put it in.

      2 cups  minced Cooked Chicken
      1 cup  Cream
    1/4 cup  Butter
    1/4 cup  Flour
      1 TBSP  Curry Powder
      6 cups  Hot Chicken Broth
      2 TBSP  Rice
           Salt And Pepper
           Chopped Toasted Almonds


Combine chicken and 1/2 cup of cream.  Set aside.  Melt butter in a large saucepan.  With a whisk blend in flour and curry.  Cook 3 minutes, stirring constantly.  Add 2 cups of chicken broth all at once. Stir vigorously until thickened and smooth.  Allow to simmer 15 minutes, stirring occasionally.  Add remaining broth, chicken mixture, and rice.  Bring back to a simmer and cook until rice is tender.  Add remaining cream.  Taste for salt and adjust.  Service with chopped toasted almonds.

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