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Tomato Soup (Gluten-Free)

This recipe comes to us from Dennis Dendinger.

Juice Ingredients:
½ bushel ripe tomatoes
1 bunch celery-sliced kind of thin
2 large onions- chopped

Directions:
Boil together until everything is well cooked. Drain and take the juice, I use a Foley food mill.

Boil the juice and add:
1 cup sugar
½ cup butter
1 teaspoon salt
½ teaspoon pepper

Mix 1 cup cornstarch with water and stir in.

I get 8-12 quarts per batch. Season to taste. Every batch I have made has turned out well. I use the soup as soup or a base for casseroles or chili.

Optional: Can and seal.

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1 Response:

 
lois ince
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Oct 2008 10:13:03 PM PST
This soup is excellent--I canned some and used some of it first. I am happy to have gluten-free recipes that really work! Thanks again--Yes it sure beats the kind you get in the stores.




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