Cream of Chicken Soup Burmese |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from René Verdon, the White House chef under JFK. It can be served either hot or cold. Recipe is taken from his cookbook, published in 1967. Ingredients:
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can cold milk (use cream of chicken soup can) |
2 teaspoons curry powder |
3 tablespoons lemon juice |
1/2 large banana (pureed or mashed) |
Directions:
1. Combine all ingredients in a saucepan & heat with stirring until warn throughout. Serve either hot or cold.
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