Homemade tomato soup i

 
                           HOMEMADE TOMATO SOUP I
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   17       lb           Tomatoes (1 peck)
    1       c            Brown sugar
    2       md           Onions
    1       c            All-purpose flour
    2                    Hungarian hot peppers
    1       t            Ground allspice
    3       sm           Bunches celery
    1       t            Ground cinnamon
    1       lg           Bunch fresh parsley
    1       t            Ground cloves
      1/2   c            Coarse salt
      1/4   ts           Black pepper
      1/2   c            ( 1 stick) butter
 
   Core the tomatoes and chop them coarsely.  Chop the
   onions, peppers, celery, and parsley coarsely, and
   divide equally, along with the tomatoes, between 2
   very large, deep kettles. Divide the salt between the
   2 kettles, too.  Cover, bring to a boil, and simmer
   over medium-low heat for 1 hour, or until all
   vegetables are very tender. Stir frequently. Put
   mixture through a sieve or food mill.  Transfer the
   puree to a large kettle. In a medium bowl, combine all
   remaining ingredients except butter. Add the
   seasonings gradually to the hot puree, beating in with
   a whisk. Add the butter and whisk smooth.  Bring to a
   boil, then simmer over medium low heat for 3 minutes.
   Pour hot into 12 hot pint jars, leaving 1/2 inch head
   space. Seal and process in hot- water bath for 15 min.
   
   To serve, add one 11 ounce can cream of mushroom soup
   and 1 soup can of water to every pint of tomato soup
   base. Heat and serve
   
   Yield: 6 to 8 servings.
   
   NOTE:  You can also prepare the soup base by adding 1
   1/2 cups milk to it, or even using 1 1/2 cups water.
   
   Posted by Pat Stockett.
  
 
 
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