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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 15 |
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Ingredients:
2 tablespoons butter |
1/2 cup leek, sliced |
1/4 teaspoon fresh garlic, finely chopped |
3 cups tomatoes, chopped |
2 teaspoons sugar |
1 dash pepper |
1 cup milk |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
2 tablespoons fresh dill, chopped |
fresh dill sprig, if desired |
Directions:
1. Melt butter in 2-quart saucepan until sizzling; add leek and garlic.
2. Cook over medium-high heat, stirring occasionally, until leek is softened (3 to 5 minutes).
3. Stir in tomatoes, sugar and pepper.
4. Continue cooking until mixture comes to a boil (5 to 7 minutes).
5. Reduce heat to low.
6. Cover; cook until tomatoes are tender (8 to 10 minutes).
7. Add milk, cream of mushroom soup and chopped dill.
8. Continue cooking until soup is heated through (3 to 5 minutes).
9. Garnish with fresh dill sprigs, if desired.
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