Muligatawny

2 qts chicken stock
2 qts half & half
2 stalks celery
½ onion diced
½ red bell pepper
½ green bell pepper
½ yellow bell pepper
¼ C chopped parsley
1 T hot sauce
1 ½ lb chicken, diced
3-5 carrots, diced
1 lb apples, diced
1 bunch of grapes
1/8 cup curry powder
½ cup honey
Roux: ½ lb butter and ¾ lb flour

Make roux and set aside
Poach chicken in stock until ¾ done
Remove chicken, add half and half, roux and curry
Simmer until roux dissolves and soup thickens
Add celery, onion, bell peppers, carrots, chicken,
hot sauce, and honey
Cook until veggies are half done
Add apples and grapes
Stir well, adjust seasoning
Add parsley when ready to serve.S
erve with rice.

*Lindsey Jensen Recipe