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Home Cantonese Egg Foo Yung With Cornstarch

Chunky tomato soup Recipe

Ingredients

How to make it

  • Saute onion and garlic in butter.
  • Blend flour, sugar, salt and pepper in butter mixture.
  • Remove from heat and stir in tomato juice. Bring to a boil for 1 minute.
  • Stir hot tomato mixture slowly into cold milk. Heat almost to a boil and serve.

Reviews & Comments 2

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  • racquel 14 years ago
    I was looking for a tomato soup that would come close to the one my ex-boss made. It was close and it was flavorful. I used 2 cups of cream instead of milk, because I was out of milk. Next time I will use 1 cup of milk and 1 cup of cream. 2 cups cream was too thick, but I like the sweetness of it. Thank you for this recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    theiris ate it and said...
    This one sounds really good and quick. Thanks, Mare
    Was this review helpful? Yes Flag

The Cook

foodmom51 Springboro, OH

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