|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 ...
at The Fatted Café