Yield: 4 servings
|1 tablespoon||Butter or margarine|
|1 tablespoon||All-purpose flour|
|1 teaspoon||Curry powder|
|2 cups||Apple cider|
|1 can||(10 1/2-oz) condensed French onion soup|
|2||Parsnips (3/4 lb), peeled and chopped|
|1||Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces|
1. In 3-quart saucepan, melt butter. Stir in flour and curry until well combined and cook, stirring constantly, 1 minute. With wire whisk, gradually stir in cider, water, and undiluted onion soup, until smooth. Add parsnips and heat to boiling, stirring constantly.
Reduce heat to low and simmer 20 minutes or until parsnips are tender.
2. Add apple pieces to saucepan and cook 5 to 10 minutes or until tender. Divide among 4 soup plates and serve.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>