1 cup milk
1 teaspoon curry powder
1 cup chicken broth
1 onion, diced
1 potato, peeled and cubed
1 tablespoon margarine
1 tablespoon cornstarch
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
In a large saucepan, bring milk and curry powder to a boil. Cover, reduce heat, and simmer for about 5 minutes.
In a medium skillet, heat chicken broth over medium heat. Add onion, potato, and margarine; slowly baste with broth while stirring. Bring to a low boil, stirring constantly. Remove from heat; stir in chicken broth. Reduce heat to medium and add cornstarch and thyme flakes.
Return broth to a simmer and add cornstarch mixture. Continue to stir a little at a time to prevent sticking. Cook for about 1 minute, stirring occasionally. Remove from heat; stir in thyme, oregano, salt and curry powder. Mix well.