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Tomato Bisque Recipe


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     Tomato Bisque

Category   Entrees - Maindishes
Sub Category   None

1/2 cup chopped onion
6 Tbsp. butter
1 tsp. dill seed
1-1/2 tsp. dry dill weed or 2-3 Tbsp. fresh
1-1/2 tsp. dry oregano
4 cup canned crushed or diced tomatoes
1 can condensed tomato soup (10-3/4 ounces)
4 cup chicken broth
2 Tbsp. butter
2 Tbsp. flour
2 tsp. salt
1/2 tsp. white pepper
1/4 cup parsley, chopped
4 tsp. honey
1 can 12 ounce evaporated milk

In a large pot, saute onions in 6 Tbsp. butter along with dill seed, dill weed, and oregano for 5 minutes, or until onions are translucent. Add tomato soup and chicken broth. Turn heat to medium while making foux and cover pan
In small skillet make a roux by blending 2 Tbsp. melted butter and 2 Tbsp. flour, whisking constantly over medium heat for 3 minutes without browning. Add roux to broth mixture and whisk to blend. Add salt and pepper. Bring to a boil over medium heat, stirring occasionally
Reduce heat and simmer for 15 minutes. Add chopped parsley, honey, evaporated milk. On low heat bring to serving temp. Do not boil

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