2 tablespoons unsalted butter
12 ounces mirepoix
2 tablespoons flour
2 teaspoons curry powder
1 quart chicken stock
1/2 cup chicken meat, cooked, diced
1/4 cup green apple, diced
1/2 cup sliced mushrooms
4 fluid ounces milk, warm
salt and pepper, to taste
Servings: 4
1. In a saucepot, heat the butter over medium heat, add the mirepoix and sauté for 5 minutes.
2. Add the flour and curry powder and cook to form a blond roux.
3. Add the chicken stock. Bring to a simmer and cook for 15 minutes.
4. Add the chicken, apple and mushrooms and cook for 15 more minutes.
5. Finish with the warm milk and season with salt and white pepper.
Yield: 1 quart
12 ounces mirepoix
2 tablespoons flour
2 teaspoons curry powder
1 quart chicken stock
1/2 cup chicken meat, cooked, diced
1/4 cup green apple, diced
1/2 cup sliced mushrooms
4 fluid ounces milk, warm
salt and pepper, to taste
Servings: 4
1. In a saucepot, heat the butter over medium heat, add the mirepoix and sauté for 5 minutes.
2. Add the flour and curry powder and cook to form a blond roux.
3. Add the chicken stock. Bring to a simmer and cook for 15 minutes.
4. Add the chicken, apple and mushrooms and cook for 15 more minutes.
5. Finish with the warm milk and season with salt and white pepper.
Yield: 1 quart
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