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Cream of Tomato Soup "Lead Soup" Recipe

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This recipe for Cream of Tomato Soup "Lead Soup", by , is from Eating at the Evans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandpa Zack (William Zawadzki)

Category:
Category:

Ingredients:  
Ingredients:  
6+ quarts of water
1/2 cup barley (optional)
2 small cans of Tomato paste
2 large onions
1 46 oz can Tomato juice
1 Tablespoon Marjoram
1 large can chopped tomatoes
2 stalks of celery with leaf, cut fine
2-3 whole bay leaves
1/2 pint of sweet cream
2 tablespoons of flour
5-6 lbs of chuck beef
noodles to suit
beef stock/ cubes if needed

Directions:
Directions:
chop up chuck roast and boil in water for 1 - 1 1/2 hours. add1-2 beef cubes to add taste if not enough flavor in beef stock Add celery, chopped onion, bay leaves , canned tomatoes and tomato paste. let cook for about 20 minutes . add tomato juice and continue cooking. Make a paste with sweet cream and flour and stir slowly into soup until dissolved. This thickens the soup, may add barley. Serve with noodles .

Preparation Time:
Preparation Time:
3-4 hours

 

 

 

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