1 tablespoon butter
2 large onions halved sliced thin
1 tablespoon hot curry powder (Penzey's)
1 tablespoon mild curry powder (Penzey's)
3 cups chicken stock (Swanson's)
3 cups water
2 cups heavy cream (no substitutions)
1 whole roasted chicken skin removed cubed
salt annd pepper to taste
1 teaspoon sugar
3 tablespoons hot roux to thicken
1 small onion minced
1 small apple peeled and diced
1 cup golden raisins
1 cup red wine vinegar
1 1/2 cups brown sugar
Melt butter in a large pot. Add onion and cook until limp. Add curry powders and stir for 3 minutes. Add chicken stock and cream and bring to a simmer. Add chicken and simmer for 5 minutes. Season with salt, pepper and sugar to taste. Whisk in hot roux, one tablespoon at a time, until it is as thick as you desire.
ROUX: Heat equal parts butter & flour in microwave. Cook and stir just till starts to turn golden. Keeps for several weeks in refrigerator.
RAISIN CHUTNEY: Bringall ingredients to a simmer. Cook until apples are soft and syrup is thick. Let cool and serve.
Serve as a soup, or over rice with Raisin Chutney.
May add cayenne pepper if desired.
Notes: Do not freeze cream soups!