In-A-Hurry-Curry Soup
Yield
5 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| ¾ | teaspoon |
curry powder
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 1 | cup |
water
hot |
|
| 14 ½ | ounce |
tomatoes, canned
diced, undrained |
|
| 10 ¾ | ounce |
soup, cream of celery
undiluted |
|
| 1 | cup |
light cream (half&half)
|
|
| 5 | ounce |
chicken
canned or fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 3.8 | ml |
curry powder
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 2 | each |
chicken bouillon cubes
|
*
|
| 237 | ml |
water
hot |
|
| 419.1 | ml/g |
tomatoes, canned
diced, undrained |
|
| 310.7 | ml/g |
soup, cream of celery
undiluted |
|
| 237 | ml |
light cream (half&half)
|
|
| 144.5 | ml/g |
chicken
canned or fresh |
|
Directions
In a 3 quart saucepan, sauté onion and curry powder in butter until onion is tender.
Dissolve bouillon in water; add to the saucepan.
Stir in remaining ingredients; heat through.
