Chicken Curry Soup


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!