1 tbsp. butter
1 lg. onion, chopped
4 c. (1 qt.) chicken stock
2 lg. green apples, cored, peeled & chopped
3/4 tsp. curry powder, or to taste
Juice of 1/2 lg. lemon
3 tbsp. butter
1/4 c. all-purpose flour
1/2 c. half & half

Melt 1 tablespoon butter in a large saucepan over medium-high heat. Add onion and saute until soft but not brown. Stir in stock, apples, curry powder and lemon juice; bring to boil. Reduce heat and let simmer for about 10 minutes.

Melt remaining butter in another large saucepan over medium heat until foam subsides. Blend in flour and cook 1-2 minutes, stirring constantly. Gradually stir in soup until well blended. When mixture reaches boiling point, remove from heat. Yield: 6-8 servings.