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Cream of Tomato Soup #1

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2 1/2 cups cooked or canned tomatoes
1/4 cup chopped onion
1/4 teaspoon celery salt
1/2 teaspoon salt
1/8 teaspoon soda
2 tablespoons butter or margarine
2 tablespoons flour
2 cups rich milk


Combine tomatoes, onion and seasonings and simmer gently, covered, for 10 minutes, then strain, add soda and reheat.

Melt butter in a saucepan, add flour and blend. Add milk and cook and stir until resulting sauce is smooth and thickened.

When ready to serve, add hot strained tomatoes slowly to white sauce, stirring constantly. Add additional seasoning, if necessary and serve at once.

Make 4 servings

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