Tomato Soup by Kathy

By constanceschweiss

Ingredients

• 6 Quarts tomatoes, cleaned, cored, and quartered
• 14 Springs Parsley or 2 tsp. Parsley
• 1 1/2 Cups diced onion
• Placed tomatoes, parsley, and onion in pot and bring to a boil, simmer 30 minutes.
• Put through food mill and place back in pot and put back on stove.
• Combine 3 TBSP. Salt, 8 TBSP. Sugar. 10 TBSP. Flour, 3/4 tsp. Pepper
• Slowly pour some of the tomato juice into dry ingredients and whip till smooth. Add this paste into pot of remaining juice, mixing well.

Preparation

Step 1

Add: 14 TBSP. Butter.

Stir occassionally and bring to a boil and seal in jars.

Yields 4 quarts or 8 pints