Mulligatawny Soup

• butter 1 1/4 oz
• 1 chopped yellow onion
• 1 chopped celery
• 1/2 cup shredded carrots
• Tumeric 1 1/4 teaspoon
• Curry powder 3 tblsp
• whole thyme leaves 1 1/4 teaspn
• Sauterine wine 1/4 cup
• soup base chicken 1/4 cup
• water 6 cups
• Roux (see below)
• salt 1 3/4 teaspn
• whole milk 1 cup + 2 tblspn
• whipping cream 1 cup + 2 tblspn
• Half and half 1 cup + 2 tblspn
• Pulled diced chicken 12 oz
• Gala apple -1 diced
• Roux: 1 cup melted butter, 1/2 cup flour

1. 1) In 1 1/4 oz butter, saute celery, onion, and carrots. Add all spices and cook 5 min over low heat. Add sauterine and chicken base and decrease volume by 50%.
2. 2) Add water, bring to boil, simmer for 15 min. Add roux and stir to smooth. Add milk, cream, apples and juice from apples. Simmer for 20 minutes.

butter, yellow onion, celery, carrots, tumeric, curry, thyme, wine, soup base chicken, water, salt, milk, whipping cream, chicken, butter

Taken from www.epicurious.com/recipes/member/views/mulligatawny-soup-50074076 (may not work)