 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I can this soup mixture (before adding the butter, flour and milk) about every other year. You determine how much you do at one time. I usually put up about 80 jars at a time, mostly in October when the weather has cooled down. Ingredients:
2 pounds tomatoes |
2 cubes beef bouillon, crumbled |
1 tablespoon white sugar |
1 teaspoon salt |
1 bay leaf |
1/4 teaspoon dried basil |
1/4 teaspoon ground black pepper |
1/2 cup butter |
1/3 cup all-purpose flour |
1 quart milk |
Directions:
1. Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
2. In a small saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux, cook 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.
|
|