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TOMATO BISQUE SOUP Barbara Braeden, February 2012

Serves 4-6

Ingredients

Butter

Onion

Celery

Carrots

Herbs de Provence

Can Diced Tomatoes

Salt

Sugar

Milk

Directions

Saute' in a saucepan until soft:

4 T. butter

1/4 cup onion, diced

1/4 cup celery, diced

1/4 cup carrots, diced

1 T. Herbs de Provence

Add & simmer 20 minutes:

One 28 ounce can diced tomatoes

about 1 tsp. salt (or to taste)

about 2 T. sugar (or to taste)

Cool soup a little.

Cream soup in blender.

Add:

1 1/2 cups milk or 1/2 & 1/2

2 T. butter

Return to heat.

Serve immediately.

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