Curried Lemon Soup - cooking recipe

Ingredients

1 (10 1/2 oz.) can cream of chicken soup
1 c. light cream
7 Tbsp. lemon juice
2 tsp. curry powder
1 Tbsp. water
2 c. water
1 c. cider vinegar
3 eggs
1/4 c. all-purpose flour
1 Tbsp. dry mustard
1 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbsp. margarine or butter
artificial sweetener equivalent to 1/2 c. sugar

Preparation

Beat or whisk together water, vinegar, eggs, flour, mustard, salt and pepper in a heavy saucepan.
Cook over medium heat, stirring constantly, about 6 minutes until smooth and thickened. Stir in margarine and artificial sweetener.
Whisk until smooth. Pour into clean jars.
Store, covered, in the refrigerator up to 3 months.
Makes 3 1/2 cups boiled dressing.
Each serving (2 tablespoons) contains 17 calories.