Start dinner off right with the old standby!
1 10-ounce can of cream of mushroom soup
1 10-ounce can of cream of celery soup
1 6-ounce can of tomato paste
3 tablespoons olive oil
2 cups of crushed tomatoes, out of the can
2 cups of canned chicken broth
1/2 cup red wine
1/2 cup of finely chopped onion
1/2 teaspoon of minced garlic
1 tablespoon fresh lemon juice
In a large saucepan mix the soups over medium-high heat. Add the
tomato paste and mix well. Then add the remaining ingredients and
simmer until everything is sufficiently tender. Serve hot in cups
before the main course.
The Soup Chef presents ...
Tomato Bisque
at The Fatted Café
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