 |
| I probably make more of this than any other soup. |
1 T butter
2 large onions, diced
1 lb carrots, chopped
4 celery ribs, chopped
1 large can tomato juice
2 6 oz cans tomato paste
2 c chicken stalk
1 T dried basil
1 T dried oregano
1/4 c sugar
cream
In a large pot, saute onions, celery, and carrots in butter for 10 minutes over medium heat. Stir in remaining ingredients, minus cream. Simmer 1 hour. Puree. Remove from heat. Add desired amount of cream. Serve.
No comments:
Post a Comment