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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cream of Tomato Soup "Lead Soup" Recipe

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This recipe for Cream of Tomato Soup "Lead Soup" is from Eating at the Evans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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