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Cream of Tomato Soup #2

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2 quarts canned tomatoes
2 cups soup stock
1/8 teaspoon soda
1 teaspoon flour
celery salt
1/2 pint cream
1 pint milk
1 tablespoon butter
pepper (spice)


Put tomatoes and soup stock in kettle, add no water, boil 10 minutes. Strain through  colander, add soda, strain through fine sieve. Blend flour and butter, add milk, add water. In double boiler heat cream and milk. Combine mixtures, heat. Season. Add little whipped cream when serving.

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