| Mennonite Tomato Soup |
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3 gals. chopped tomatoes
14 stems celery
14 sprigs parsley
12 bay leaves
8 med. sized onions
20 whole cloves (optional)
1-1/4 c. flour
1-1/2 c. sugar
1 tsp. pepper
3 tbsp. salt
1/4 lb. butter |
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| Instructions |
| Cook tomatoes, onions, celery, and parsley together until soft. Strain. Mix flour, sugar, salt, and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into sterilized jars and seal.
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