1/4 cup chopped onion
1 tablespoon butter or margarine
1 (10.75 oz.) can cream of mushroom soup
1/4 cup milk
1 cup sour cream
1/2 teaspoon curry powder
1-1/2 cups cubed, cooked, turkey
parsley, dried or freshly snipped
rice, long grain or instant (already cooked)
Cook onion in 1 tablespoon butter or margarine.
Add the cream of mushroom soup and the milk; heat and stir until smooth.
Stir in the sour cream and the curry powder.
Add the cooked turkey; heat through, but do not boil.
Garnish with fresh snipped parsley, or with a bit of the dried parsley.
Serve over hot, cooked rice.
Yields: 4 servings.