1/3 c. butter
1 lg. onion, finely chopped
2-3 tbsp. flour
2 tsp. curry
3 c. chicken broth (canned)
3 c. cereal cream (or milk)
1/4 c. sherry
1/2 c. flaked almonds, toasted

Melt butter and saute onion until limp. Add flour and curry. Stir until bubbly. Add chicken broth and bring to boil. Reduce heat and stir in cream. Add sherry, sprinkle with almonds. Delicious. Serves 6.