Creamy Curried Chicken and Brown Rice Soup

Instructions

1. 1

   In a large saucepan, melt the butter over medium heat. Add the chopped celery, onion, and carrot, and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

2. 2

   Stir in the chopped mushrooms and minced garlic, and cook for 1 minute longer. Sprinkle in the all-purpose flour, curry powder, and cayenne pepper, and cook for 5 minutes, stirring constantly, to create a roux.

3. 3

   Gradually whisk in the chicken broth, bringing the mixture to a boil. Add the uncooked brown rice, reduce the heat, and simmer, covered, for 45-50 minutes, or until the rice is tender.

4. 4

   Stir in the cooked chicken, fresh spinach, chopped apple, salt, pepper, and dried thyme. Cook, uncovered, for 3-5 minutes, or until the spinach is wilted and the soup is heated through. Serve each bowl topped with a dollop of tangy reduced-fat sour cream.