Home › Sauces › Cream of Tomato Soup

Cream of Tomato Soup

2 t butter 1 t flour 13 t soda 1 pt. hot milk Gyda Finstad.

Wash and soak rice one hour. Put tomatoes in a kettle with a pint of cold water and let gradually come to a boil; then add another pint of cold water and when it comes to a boil, add the rice, salt and pepper. Boil until rice is tender or about 45 minutes. Stir in paste made by rubbing together the butter, flour, soda and hot milk. (Add enough milk to make soup about the thickness of heavy cream.) Cook a few minutes and serve hot.

Mrs. H. W. Smith. 14 qts. tomatoes 14 stalks celery 14 bay leaves 2 lb. onions