CURRIED CHICKEN SOUP
1 10½-oz. can condensed cream of chicken soup
⅔ cup light cream or top milk
1 cup milk
1 teaspoon curry powder
¼ teaspoon salt
chopped parsley
Combine all ingredients except parsley and blend well. Chill thoroughly or simmer 2 to 3 minutes and serve either cold or hot sprinkled with chopped parsley. 6 Servings