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