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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Recipes with Tomato Soup |
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Directions: Saute butter and onion together. Blend in flour, sugar, salt, pepper, garlic, basil, oregano and thyme. Remove from heat and gradually stir in tomatoes, crushing them into bite sized pieces. Add chicken soup if using. Bring to a boil, stirring constantly. Boil 1 minute. Stir hot mixture into milk, heat almost to boiling. Stir in mushrooms and serve.
Optional: Use tomato juice instead of canned tomatoes.
Optional: Serve with dumplings.
Comments: Very good! Adapt spices to your taste. | Ingredients:
1/2 Quart(s) cold milk
2 crushed, canned with juice tomato
1 thyme, fresh
1 Ounce(s) oregano
1 Ounce(s) basil leaves
1 Pound(s) crushed garlic
1 (to taste) pepper, black
217/10000 Pound(s) sugar
489/5000 Pound(s) flour
2 chopped onion, white
163/2500 Pound(s) butter |
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Dumplings
2 beaten egg
1/8 Cup(s) water
1/6 Ounce(s) salt
326/625 Pound(s) (may need more) flour |
Directions:
Combine all ingredients. Add enough flour to make a stiff dough. Add more water if dough is too thick. Drop by teaspoon into boiling broth. The dumplings will rise to the top when done.
Either cover and remove from heat until serving or take out of broth and stir in butter, garlic and salt and serve as is.
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