1 tsp. curry powder
1 can cream of chicken soup
1 chicken bouillon cube dissolved in 2/3 can hot water
1/3 can cream
silvered toasted almonds, for garnish

Note: Use empty soup can for measurements.

First mix the curry powder with the soup, using the top of the double boiler. Then add and blend everything else, heat it through, and when you serve it, sprinkle silvered toasted almonds on top.

Submitted by: Vincent Shenko