Recipe - Savory Tomato Soup

FREDDIE JOHNSON
MDTF77A
1 lg Potato; peeled and thinly
1 One half cup Water
2 cn Italian tomatoes; undrained
(14 ounce cans)
One half cup Dry white wine
3 tablespoon Allpurpose flour
1 cn Italian tomato puree (10
1/2; oz)
1 cup Water
One half cup Onion; finely chopped
1 teaspoon Parsley; chopped fresh
1 tablespoon Brown sugar; (or 2 t)
1 tablespoon Vegetableflavored boullion;
cubes.
One half teaspoon Thyme; dried
One half teaspoon Salt
One fourth teaspoon Pepper
1 Bay leaf

Combine potato slices and 1 One half cups water in a medium saucepan; cook,
stiring occasionally over mediumlow heat 25 30 mintues or until
potatowater mixture is reduced to 1 cup. Remove heat and set mixture
aside.

Drain and chop tomatoes, reserving juice, set tomatoes aside. combine
reserved juice and wine. Set aside. Melt butter in a largeheavy saucepan
over low heat; add flour, stirring until smooth. Cook 1 minute, stirring
constantly. Gradually stir in juice mixture.

Combine tomato puree and 1 cup water, gradually stir into soup mixture.
Stir in chopped tomatoes, onion and next 7 ingredients; cook over low heat
5 minutes. Add 1 cup potatowater mixture and summer, stirring
occasionally, about 15 minutes. Remove and discard bay leaf. Source:
Southern Living, April '94.
Posted to EATL Digest by LDGOSS LDGOSS@PRODIGY.NET on Jan 21, 1998