Curried Lemon Soup

• 1 (10 1/2 oz.) can cream of chicken soup
• 1 c. light cream
• 7 Tbsp. lemon juice
• 2 tsp. curry powder
• 1 Tbsp. water
• 2 c. water
• 1 c. cider vinegar
• 3 eggs
• 1/4 c. all-purpose flour
• 1 Tbsp. dry mustard
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 Tbsp. margarine or butter
• artificial sweetener equivalent to 1/2 c. sugar

1. Beat or whisk together water, vinegar, eggs, flour, mustard, salt and pepper in a heavy saucepan.
2. Cook over medium heat, stirring constantly, about 6 minutes until smooth and thickened. Stir in margarine and artificial sweetener.
3. Whisk until smooth. Pour into clean jars.
4. Store, covered, in the refrigerator up to 3 months.
5. Makes 3 1/2 cups boiled dressing.
6. Each serving (2 tablespoons) contains 17 calories.

cream of chicken soup, light cream, lemon juice, curry powder, water, water, cider vinegar, eggs, allpurpose, mustard, salt, freshly ground pepper, margarine, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172204 (may not work)