Homemade tomato soup i

Yield: 8 servings

Measure Ingredient
17 pounds Tomatoes (1 peck)
1 cup Brown sugar
2 mediums Onions
1 cup All-purpose flour
2 Hungarian hot peppers
1 teaspoon Ground allspice
3 smalls Bunches celery
1 teaspoon Ground cinnamon
1 large Bunch fresh parsley
1 teaspoon Ground cloves
½ cup Coarse salt
¼ teaspoon Black pepper
½ cup ( 1 stick) butter

Core the tomatoes and chop them coarsely. Chop the onions, peppers, celery, and parsley coarsely, and divide equally, along with the tomatoes, between 2 very large, deep kettles. Divide the salt between the 2 kettles, too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour, or until all vegetables are very tender.

Stir frequently. Put mixture through a sieve or food mill. Transfer the puree to a large kettle. In a medium bowl, combine all remaining ingredients except butter. Add the seasonings gradually to the hot puree, beating in with a whisk. Add the butter and whisk smooth.

Bring to a boil, then simmer over medium low heat for 3 minutes.

Pour hot into 12 hot pint jars, leaving ½ inch head space. Seal and process in hot- water bath for 15 min.

To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base. Heat and serve Yield: 6 to 8 servings.

NOTE: You can also prepare the soup base by adding 1½ cups milk to it, or even using 1 ½ cups water.

Posted by Pat Stockett.

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