1 tsp. butter
1 tsp. curry powder
2 c. water
1 env. dry chicken noodle soup mix
1 tsp. lemon juice
Dash of Worcestershire sauce
2 ripe avocados, peeled
1 c. light cream
1 c. milk

Melt butter with curry and add water and soup mix. Bring to a boil and simmer 7 minutes. Cool. Add lemon juice and dash of Worcestershire and pour entire mixture into blender. Add the avocados, cream, and milk. Blend until smooth. Refrigerate several hours before serving. 4-6 servings.