Tomato Soup

By Gwen Yager
May 9, 2013
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Tomato Soup

Serves: 4

  • 2-3 Celery
  • 1 Onion
  • 4-5 Carrots
  • 1.36 liters Tomato Juice
  • 1/3 cup Flour
  • 1 teaspoon Baking Soda
  • some Salt and Pepper
  • some Paprika
  • 1 1/4 cups Milk
  1. In a large pot, cook celery, onion and carrots until done. Add tomato juice.
  2. Make thick sauce of flour and margarine. Add salt, pepper, paprika, and baking soda. Add to veggies.
  3. Mix in milk and add a bit of condensed milk if desired.

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