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Cream of Tomato Soup



  • 1/3 cup butter
  • 1/3 cup flour
  • 4 cups milk
  • 2 teaspoons salt
  • 2 cups strained tomatoes or tomato juice


  1. Melt butter in saucepan. Blend in flour and salt. Stir milk in slowly.
  2. Heat strained tomatoes or tomato juice. Pour into the white sauce, stirring very quickly. You may add a small can tomato sauce with the juice if you like it stronger. You may also simmer fresh onion rings in the juice for a few minutes, then discard the rings.


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