Home made Tomato Soup
handed down to Lela Ruth Marshall (my mother-in-law) from her Aunt
Take 2 gallons of tomatoes - cut them up into small pieces. Cook them until soft, then run through a sieve, saving the juice. If you don't have tomatoes then 2 quarts of juice will work.
Take 1/2 stalk of celery & 6 onions. Cut both up into small pieces & cook until soft enough to mash with a potato masher. I use a small pressure cooker to cook the celery & onions, less time to cook.
In a small cooking pot heat together 1 cup butter, 1 c sugar, 1 c flour, 1 T salt & 1/2 t pepper. Heat on med to low heat until butter is melted & all ingredients are mix well.
Take the juice, mashed celery & onions & put into a large pot. Add the butter mixture & heat to just a boil. Stirring occasionally.
Put in quart jars & pressure cook 10 min. at 10lbs pressure. Makes about 3 quarts.
To make soup, take one quart jar of soup mixture pour into a pot. Add enough milk to make it as thin as you like your soup. Heat until just a boil. (I take the jar that had the soup in it & fill it half way with milk to add to the mixture. My mother-in-law prefer to refill the quart jar completely to add to her soup).