2 (10 oz.) cans cream of chicken soup
2 c. milk
1/2 tsp. Tabasco sauce (be careful)
1 1/2 - 2 tsp. curry powder (depending on taste)
1/2 tsp. salt
2 tbsp. lemon juice

Combine first 5 ingredients over low heat, remove from heat and stir in lemon juice. Garnish with parsley or slivered toasted almonds. Serve with croutons. Makes 4 or 6 servings.