Cream of Tomato Soup2017-10-23
1 cup tomato paste
2 onions, finely minced
¼ bar of butter
1 cup evaporated milk
1 cup chicken stock
3 tbsps. Flour dispersed in water
Heat milk in a pan.
Add the chicke stock and onions.
Allow to simmer.
Allow the ingredients to blend well.
Remove from heat and strain.
Return the milk and stock mixture to a deep pan.
Add butter and stir until it has melted.
Add the tomato paste.
Stir to blend.
Add the flour slurry to thicken.
Allow to simmer for several minutes more.
Serve hot with toasted bread or crackers.