1 (10 3/4-ounce) can cream of chicken soup
1 cup half and half
1/2 cup water
1/8 to 1/4 teaspoon curry powder
1/4 cup lemon juice
Ground nutmeg
1 teaspoon chopped parsley
In a medium bowl, stir soup until smooth. Stir in half and half, water and curry. Chill several hours. Just before serving, stir in lemon juice. Garnish with nutmeg and parsley.
Makes 2 servings.
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