Mulligatawney (Chicken Curry) Soup

This is a soup of Indian origin, hence the curry.  It was brought over by the British and is very popular in Australia.  Haven’t seen it at Outback yet.  This is basically a cream of chicken with curry, very tasty.  I like it with some cooked white rice.

2 onions, chopped

3 ribs celery, chopped
3 carrots, chopped
3/4 cup cocktail sherry
1 tsp. garlic
1 tsp. thyme
1 pound cooked, diced chicken breast
1 bay leaf
1 tbsp. curry powder
1 cup heavy cream
1 quart chicken stock
 
Sauté vegetables in butter until tender.  Add sherry and reduce by 1/2.  Add garlic and seasoning.  Add stock and chicken, bring back to boil and simmer 15 minutes.  Add cream.  When soup returns to boiling, thicken with cornstarch and water mixture (should be consistency of heavy cream). 
Add 1/4 cup parsley flakes.