Cream of Tomato Soup II

Name: Cream of Tomato Soup II
Yield: 42 one cup servings
Cuisine: null
Ingredients: 6 1/2 quart tomatoes, or 2 No.10 cans; 1 small bunch parsley; 1 teaspoon thyme; 2 1/2 bay leaves; 1 tablespoon whole peppers; 1 teaspoon cloves; 1 onion, sliced; 5 tablespoon sugar, (2 1/2 ounces); 4 3/4 quart Thin White Sauce

Related Recipes: Thin White Sauce

Yield: 42 one cup servings

Ingredients

6 1/2 quart tomatoes, or 2 No.10 cans
1 small bunch parsley
1 teaspoon thyme
2 1/2 bay leaves
1 tablespoon whole peppers
1 teaspoon cloves
1 onion, sliced
5 tablespoon sugar, (2 1/2 ounces)
4 3/4 quart Thin White Sauce

Directions

Boil tomatoes with all the seasonings 5 minutes, then rub through a sieve.
There should be 5 3/4 quarts liquid and pulp.
If not, add water.
Pour tomato mixture slowly into hot white sauce when ready to serve, stirring to blend well.
If white sauce is made from milk diluted with an equal quantity of chicken or meat broth, a delicious variation results.