/ Vegetable Soup
Roxie's cream of tomato soup
1cook tomatoes and onions together, run through a colander; reheat juice
2add; salt, sugar; heat through
3Make a roux; butter + flour; blend until smooth; just before it boils, add to juice slowly; boil 2 minutes
4Place in clean canning jars. Pressure cook at 5lbs for 10 min.
5To serve: Heat; add pinch of baking soda to 1 pint of tomatoes plus pint of milk/cream or 1/2 & 1/2.
About Roxie's cream of tomato soup