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Curried Tuna-Mushroom Soup

1/2 cup chopped onion
1 can (10-3/4 oz.) mushroom soup
2 cups skim milk
1 can (12 oz.) tuna, undrained
1 Tbsp. dried parsley flakes
2 cups cooked diced potatoes
dash of salt
1/2 tsp. curry powder

Cook potatoes and onion together in 1 cup water until tender. Blend in all remaining ingredients. Simmer for 10 minutes. Add more milk if desired for consistency. Serve hot! Makes 6 cups.

 



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