Ingredients

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

Preparation

  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. 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.