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Receta Cream of Tomato Soup

Name: Cream of Tomato Soup
Cuisine: American
Ingredients: 7 oz margarine; 12 oz onions, finely chopped; 2 Tbsp garlic, minced; 3 1/2 tsp basil; 1 1/2 Tbsp Italian seasoning; 7 oz flour; 4 tsp sugar; 3/4 tsp nutmeg; 3 lbs tomato paste; 3 qts, 3 cups water; 9 pkgs salt-free bouillon; 1 gal, 1 qt, 1 pint low-fat milk, cold; 6 cups cooked rice; pepper to taste; 1/3 cup dry sherry; 1/2 cu parsley, chopped (optional)

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Raciónes: 1 cup

American

Ingredientes

7 oz margarine
12 oz onions, finely chopped
2 Tbsp garlic, minced
3 1/2 tsp basil
1 1/2 Tbsp Italian seasoning
7 oz flour
4 tsp sugar
3/4 tsp nutmeg
3 lbs tomato paste
3 qts, 3 cups water
9 pkgs salt-free bouillon
1 gal, 1 qt, 1 pint low-fat milk, cold
6 cups cooked rice
pepper to taste
1/3 cup dry sherry
1/2 cu parsley, chopped (optional)

Direcciones

In a large, heavy pot, melt margarine. Add onions and cook over medium heat until soft.
Add garlic, basil, and Italian seasoning. Cook 5 minutes more, stirring constantly and being careful not to burn the garlic.
Add flour, sugar, and nutmeg. Cook 5-10 minutes, stirring often, until flour smells nutty.
Whisk in tomato paste, water, and bouillon. Slowly bring to a boil and simmer, stirring often for 5-10 minutes.
Slowly stir tomato mixture into cold milk. Return the soup to the pot. Add cooked rice and heat quickly. Season with sherry and pepper, and garnish with parsley (if desired).