Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped celery |
| 1 \N | Small onion, chopped |
| 1 \N | Medium carrot, shredded |
| 1 \N | Green pepper, chopped |
| ¼ cup | Butter or margarine |
| 4½ cup | Chicken broth or stock, Divided |
| 4 cups | Chopped, peeled tomatoes |
| 2 teaspoons | Sugar |
| ½ teaspoon | Curry powder |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ cup | Flour |
In saucepan, saute celery, onion, carrot and green pepper in butter or margarine until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt and pepper and bring to boil. Reduce heat, and simmer, uncovered, for 20 minutes. In small bowl, stir flour and remaining broth until smooth.
Gradually stir into tomato mixture and bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Posted to MC-Recipe Digest V1 #535 by hister@... (Iris E. Dunaway) on Mar 22, 1997