Recipe: Old Fashioned Tomato Soup

TOMATO SOUP

A pleasant change from the canned stuff.

4 tablespoons butter
3 tablespoons flour
2 cups milk or tomato juice
2 cups canned or raw tomatoes
Salt and pepper to taste
Parsley, cut up

Melt the butter, blend in the flour; carefully add the milk and stir till the mixture thickens. Meantime, simmer the tomatoes, then strain them into the milk sauce over low heat and simmer for about 5 minutes. Season, sprinkle with parsley and serve.

"Soup in our family was the whole meal; it was always so rich, thick and delicious that one dishful was just a starter. We kept passing our plates back for more and more till the soup was all gone and our appetites too - except for dessert."

From: Food that Really Schmecks - Mennonite Country Cooking - Author: Edna Staebler - 1968