| 1 x garlic clove chopped |
1/8 garlic cloves |
$4.00 per pound
|
$0.00 |
| 2 Tbsp. real butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1 Tbsp. vegetable oil |
3/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 1 can tomato juice or possibly V-8 - (46 ounce) |
1/8 can |
n/a
|
|
| 1 c. canned beef consomme undiluted |
2 tablespoons |
$1.50 per 10 1/2 ounces
|
$0.16 |
| 1 x beef bouillon cube (or possibly 1 tspn instant bouillon ) |
1/8 beef bouillon |
$1.29 per 14 1/2 ounces
|
$0.38 |
| 1 x bay leaf (optional) |
1/8 bay leaf |
$3.59 per 2 ounces
|
$0.03 |
| 1 tsp dry basil |
1/8 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 tsp cornstarch dissolved in |
1/8 teaspoon |
$2.89 per 16 ounces
|
$0.00 |
| 2 Tbsp. water or possibly consomme |
3/4 teaspoon |
n/a
|
|
| 2 Tbsp. minced fresh parsley leaves |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 8 slc French bread toasted |
1 slice |
$0.19 per ounce
|
$0.43 |
| 8 ounce shredded Gruyere or possibly aged Swiss cheese |
1 oz |
$13.33 per 8 ounces
|
$1.67 |
| Total per Serving |
$2.72 |
| Total Recipe |
$21.79 |
Suggestions?