Homemade Tomato Soup I

Servings: 8
Ingredients:

17 lb Tomatoes (1 peck)
1 c  Brown sugar
2 md Onions
1 c  All-purpose flour
2    Hungarian hot peppers
1 ts Ground allspice
3 sm Bunches celery
1 ts Ground cinnamon
1 lg Bunch fresh parsley
1 ts Ground cloves
1/2 c  Coarse salt
1/4 ts Black pepper
1/2 c  ( 1 stick) butter

Core the tomatoes and chop them coarsely. Chop the onions, peppers,
celery, and parsley coarsely, and divide equally, along with the tomatoes,
between 2 very large, deep kettles. Divide the salt between the 2 kettles,
too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour,
or until all vegetables are very tender. Stir frequently. Put mixture
through a sieve or food mill. Transfer the puree to a large kettle. In a
medium bowl, combine all remaining ingredients except butter. Add the
seasonings gradually to the hot puree, beating in with a whisk. Add the
butter and whisk smooth. Bring to a boil, then simmer over medium low heat
for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch head
space. Seal and process in hot- water bath for 15 min.

To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of
water to every pint of tomato soup base. Heat and serve

Servings: 6 to 8 servings.

NOTE: You can also prepare the soup base by adding 1 1/2 cups milk to it,
or even using 1 1/2 cups water.

Posted by Pat Stockett.