Cream Tomato Soupsoups/stews 1 pint tomato juice; strained 2 tablespoon butter 2 tablespoon flour 1 quart milk Cream butter and flour together, add to hot juice. Stir quickly or use egg beater to smooth. Cook until it thickens. Heat milk until slight scum forms; lower heat, add tomato mixture slowly, stirring constantly. Salt to taste. Serve hot with buttered popcorn or crackers. Source: Mrs. H. Tomlinson, Farmer Grange, Defiance County, OH |
