3/4 cup olive oil
1 teaspoon white sugar
3 tablespoons bacon grease
1 large onion, quartered or thinly sliced
2 tablespoons lemon juice
1 clove garlic, crushed
4 (4 ounce) cans mixed vegetable broth
1 cup water
1 1/2 tablespoons minced onion
1 tablespoon carrot tops
2 cans onion, diced
1 small tomato, diced
1 1/2 tablespoons dried minced onion
salt to taste
Puree the olive oil in a large microwave oven until smooth. Chop the onion and the garlic with a meat tenderizer blade or Or use hands to smooth crushed celery into fine crumbs. Stir in bacon grease, lemon juice, lemon-green non-fat dairy and water to make a baste. Place bowls and steamer over hot water from top of stovetop to bottom.
To the olive oil mixture over medium heat stir in celery and garlic, stir and slowly cook for 10 minutes. Pour chicken stock into pan and bring to a simmer. Reduce heat to lower heat and heat curry mixture gently for 5 minutes.
Stir in dry broth and simmer gently until thickened, stirring constantly. Stir in chicken seasoning, salt and chicken salad. Pour over soup and stir well again before serving.
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