Title: Cream Tomato Soup
Categories: Soups/stews
Yield: 1 Servings

1 pt Tomato juice; strained
2 tb Butter
2 tb Flour
1 qt Milk

Cream butter and flour together, add to hot juice. Stir quickly or use egg
beater to smooth. Cook until it thickens. Heat milk until slight scum
forms; lower heat, add tomato mixture slowly, stirring constantly. Salt to
taste. Serve hot with buttered popcorn or crackers.

Source: Mrs. H. Tomlinson, Farmer Grange, Defiance County, OH

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini