Instructions: 1. Heat butter in a large saucepan. Add the onion, garlic and apple and cook gently for 5 to 6 minutes. Stir in the mushrooms and celery and cook for a further 4 minutes.

2. Stir in the flour and curry powder, cook for 2 minutes. Combine tomato paste, thyme and stock, pour into pan. Season to taste. Bring to the boil, stirring occasionally. Reduce heat. Cover and simmer for 30 minutes.

3. Puree soup in food processor in 2 to 3 lots until smooth. Stir in Sunbrown Natural Calrose rice and evaporated milk. Heat through but do not boil. Serve soup with crusty bread.

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