Suzie’s Q

Cream of Onion Soup

• 8 med                 Onions, sliced
• 2 T                      Butter
• 1 T                      Vegetable oil
• 1                         Garlic clove, minced
• 1 t                       Curry powder
• 4 C                     Chicken broth
• 1/2 C                   Dry white wine
• 1 med                  Potato, peeled and cubed
• 1/4 t                     Black pepper, fresh
• 1/2 C                   Whipping cream
•                             Salt
• Garnish                Parsley or minced green onions (optional)

Heat oil and butter in a large sauté pan.  Add onions and cook about 10 to 15 minutes until tender but not brown.  Stir in garlic and curry powder and cook for a minute or two more.  Transfer to a heavy sauce pan.

Add chicken broth, wine, potato, and pepper.  Bring to a boil, reduce heat, cover and simmer gently for 1 to 1 1/2 hours.  Taste and add salt if necessary.  Puree soup in batches in the blender.  Return to the pan and slowly stir in cream while heating.  Do not boil.  Serve hot in a soup bowl with garnish.

Yield:  6 servings