Tomato- Macaroni Soup Deanne
Hughes
2 T butter ½
tsp salt
½ cup chopped onion ½
tsp basil
1 cup chopped celery ½
Tbsp sugar
1 can tomato soup 1
bay leaf
1 can (46 oz) tomato juice 1
can water
4 oz cooked macaroni
In heavy saucepan, melt butter. Add onion and celery, cook until limp. Add remaining ingredients, heat until just
boiling. Serves 10-12 one cup
servings.
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