Quick Curry Soup, Shared by Ruby (from Mom's teaching file!).

Quick Curry Soup

1T Butter
1 Medium onion
1 t. salt
2 t. curry powder

2 cans cream of chicken soup

2.5 c. milk

1 can mushrooms, stems & pieces

1 can chicken meat (I assume 1-2 cups cooked chicken, diced)

1. Saute the first 4 ingredients for 2 minutes
2. Add the cans of soup and mix until smooth
3. Stir in the milk/mushrooms; bring to boil, and simmer 5-10 minutes
4. Add chicken for last 5 minutes

NOTE:

• Can be eaten as a soup or over rice.
• Top with nuts or raisins for some fun.
• Add more curry powder for more kick.

Hey gang,

I remembered this recipe from when mom taught, and we made it a few times when I was still in hs. 

We made it last night and was really good! Light curry flavor (we actually added more) and I added carrots to the onion step and frozen peas at the end for more veggies/heartiness. 

Also, original a soup, we made rice and made it more a rice dish, lasts longer. 

A quick and easy soup meal as our weather changes!

--Ruby