Mullingatawny (Indian soup)

1 medium onion (chopped)
4 stocks of celery (chopped)
2 Tablespoons butter
1/2 c. eggplant (peeled, and diced small)
1/2 c. green pepper, (diced small)
1 c. apple (peeled, diced small)
4 Tablespoons flour
2 tsp. curry powder
Salt and Pepper to taste
2 quarts chicken stock
1 c. milk (hot)
1 c. cream (hot)
1 c. cooked rice
1 cup chicken meat (cooked)

Saute onion and celery in butter till soft.  Blanch eggplant in salted water for 5 minutes.  Blanch peppers and apples together in salted water.  Add curry, flour, salt and pepper to onion and celery mixture.  Add stock, milk and cream to roux gradually till slightly thickened.  Add rice, chicken and blanched vegetables.

This comes from the kitchen of Amanda Allen, one of my Bountiful Basket friends.  She went to culinary school, and therefore know what "roux" means (haha).  She was describing this soup to us all, and we just couldn't imagine it being any good, THEN she brought in the big pot full (that she was going to take to a Relief Society party), and we took a whiff, and DEMANDED that she get us the recipe !   I haven't tried it yet, but the next time I get eggplant at Bountiful Baskets, I will !!