 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This is from my Horn of the Moon Cookbook. Ingredients:
2 tablespoons vegetable oil |
1 1/2 cups onions, chopped |
1 teaspoon oregano |
1 teaspoon thyme |
1 (28 ounce) can crushed tomatoes |
2 cups fresh tomatoes, diced |
4 cups water |
1/4 cup flour |
1 cup heavy cream |
2 cups corn |
1/4 cup parsley, minced |
1/2 teaspoon salt |
pepper |
Directions:
1. In a large soup pot, heat the oil and sauté the onions with the oregano and thyme over medium heat until browned.
2. Add the canned and fresh tomatoes, then the water.
3. Lower the heat and simmer 30 minutes, covered, stirring occasionally.
4. Mix flour and cream together in a bowl until smooth.
5. Stir about a ladle’s worth of soup into the cream. Stir in another ladle of soup, and then add the mixture to the soup.
6. Simmer on very low heat, adding the corn, parsley, salt and pepper.
7. Simmer 15 minutes uncovered and serve.
|
|