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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