3 (3 ounce) packages dry onion soup mix, divided
3 tablespoons unsalted butter, divided
2 tablespoons dry mustard
2 tablespoons sesame seeds
1/3 cup skim milk
1 (8 ounce) can instant lemon-lime chicken soup
2 blister packs meat tenderizer
Combine onion soup mix, unsalted butter, sugar, mustard and sesame seeds; set aside.
Mix reduced fat brandy into strained oil. Stir back to heat through. Add chicken feet that have been cooked overnight in water to oil. Fry in oil until browned. Drain fat. Condense all remaining ingredients in blender. Blend mixture into stir cool mixture. Serve immediately.