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Mulligatawny Soup

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Mulligatawny Soup
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Servings: 4
Recipe by: Frankie


2 TBSP unsalted butter
1/2 cup diced carrots
2 ribs of celery, diced
1 yellow onion, diced
1/2 an apple - cored ,peeled and grated
boneless skinless chicken breast, cubed {about 10oz)
2 cloves cloves garlic, minced
1 tsp fresh grated ginger
6 cups chicken broth
1 cup red lentils
1 1/2 TBSP flour
2 TBSP curry powder
1/2 tsp cayenne pepper
1/2 tsp salt
1 bay leaf
1/2 cup heavy cream, room temperature


1. Over med-high heat in a dutch oven or large soup pot cook saute the onion, carrot and celery in the butter for about 6 to 7 minutes, stirring often.

2. Stir in the garlic and ginger, cook for 30 seconds or until fragrant. Add the flour, curry, cayenne and salt and stir constantly for 1 to 2 minutes.

3. Add the chicken broth and bay leaf and stir scraping the bottom of the pan to remove and loose bits. Bring to a boil then reduce heat to medium-low and simmer 15 minutes.

4. Add the chicken, lentils and apples. Increase the heat to medium-high until it begins to boil then reduce to medium-low and cook for about 25 minutes or until lentils are cooked, stirring occasionally.

5. Discard the bay leaf and stir in the heavy cream.

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