Recipe courtesy of Judy Miles
Total:
1 hr 15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large stockpot, over medium, add the onions, carrots, celery stalks and butter. Cook until tender, but do not burn them. Stir in the flour and curry and cook for 3 minutes. Pour in 8 cups of chicken stock and let simmer for 30 minutes. Then add in the remaining ingredients, except the hot cream. Let simmer for 15 minutes and then add in 1 cup hot cream. Ladle into serving bowls and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped Junior

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking