Recipe for Mulligatawny Soup 
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Yield:
10
Ingredients:
Amount Ingredient
1/4 cup Butter - (1/2 stick)
2 med Onions chopped
1 x Green bell pepper chopped
1 x Red bell pepper chopped
2 cup Peeled, chopped apples (such as Granny Smith)
2 cup Chopped celery
1/4 cup All-purpose flour
8 cup Defatted chicken stock
1 tbl Curry powder
1/2 tsp Ground cardamom
3 tbl Tomato paste
1/4 cup Honey
2 cup Chopped cooked chicken breast
Salt
Ground black pepper
Plain yogurt for garnish
Instructions:
Instructions: In a large stockpot, heat butter over medium heat. Add onions, bell peppers, apples and celery; saute for 10 minutes. Sprinkle in flour; cook, stirring, 3 to 4 minutes.

Add chicken stock, stirring to combine. Stir in curry powder, cardamom, tomato paste and honey. Simmer 30 to 40 minutes, partially covered.

Add chicken; cook just a minute or two longer, or until the chicken is heated through. Do not overcook. Season with salt and pepper to taste.

Ladle into bowls; garnish with plain yogurt and chutney.

Yields 10 servings.

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