Cream of Tomato Soup
4 tbsp butter or fortified margerine
4 tbsp enriched all-purpose flour
1 1/2 tsp salt
2 cps milk
2 cps cooked tomatoes
1/8 tsp pepper
1/2 bay leaf
1 tbsp chopped onion
1 - Melt 2 tbsp butter or margerine in a saucepan on high heat.
2 - When melted, add 2 tbsp flour and 1 tsp salt.
3 - Turn to medium heat and add the milk gradually and cook until slightly thickened.
4 - In another saucepan cook together on high heat the tomatoes, 1/2 tsp salt, pepper, bay leaf, and onion
5 - Cook on medium heat for 10 minutes, then strain.
6 - Thicken with 2 tbsp butter or margerine and 2 tbsp of flour which have been blended together.
7 - Add milk to tomato mixture. Do not allow to come to a boil, but serve at once.
Note - boiling the soup after the milk and tomatoes have been mixed will cause the soup to curdle.