Slightly spicy soup perfect for a cool autumn dinner.
2 onions, diced
3 celery stalks, diced
1 cup carrots, diced
3/4 cup cocktail sherry
1 tsp. garlic
dash thyme
1 lb. diced cooked chicken
1 bay leaf
1 tbsp. curry powder
1 qt. plus 1 pint chicken stock
1 cup heavy cream
Saute veggies in butter until tender.
Add sherry, bring to boil and simmer 15 minutes.
Add rest of ingredients except cream. Bring to boil and simmer 25 minutes.
Add cream and return to boil.
Thicken with slurry of cornstarch and water.
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