Tomato Soup with Stock
- 1 qt. [brown stock]
- 1 can or 1 qt. tomatoes
- 1 onion
- 4 tablespoons butter
- 1⁄3 cup flour
- 11⁄2 teaspoons salt
Cook the first three ingredients for one hour or more in the cooker. Rub through a strainer, bind it with the butter and flour, as directed on [page 59], and add the salt. Or bind the soup before putting it into the cooker, and strain it just before serving.
Serves eight or ten persons.