posted by misala33 01-03-100 12:19 PM
Cream of Tomato Soup
15 oz. can tomato sauce
20 oz. tomato juice
16 oz. chicken stock
salt and pepper to taste
Boil together, should be very tomato-ey. At this point, thicken it a little with some cornstarch. Remove from heat for about 15 minutes.
While your tomato stock is boiling you will need a basic white sauce. Start with about 5 or 6 Tbls. butter or margarine. When done remove from heat for about 15 minutes as well.
After they have cooled add white sauce to base mixing well, reheat gently, or in a double boiler.