Yield: 1 servings
Measure | Ingredient |
---|---|
28 ounces | Can tomatoes |
1 each | Onion, chopped |
\N \N | Carrot, diced fine |
\N \N | Celery, diced fine |
\N \N | Barley (optional) |
thin cream sauce (t bsp flour, t bsp marg, 2 cups milk)(you can use lowfat milk... 1%) ¼ tsp baking soda Simmer the tomatoes and onion until some of the juice has evaporated. Meanwhile, make a thin cream sauce. Take soup off stove, allow to cool slightly. Add ¼ tsp baking soda. Will cause soup to foam. Add a tiny bit of sauce to tomatoes. Then gradually add the rest of the sauce. If you are adding carrots, celery and/or barley add them while tomatoes and onions are cooking. Origin: My Mom, Shirley Whittaker. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-10-95