The Orchard Inn'S Tomato Herb Soup - cooking recipe

Ingredients

1 large onion, chopped
1/2 c. (1 stick) butter
1/2 c. all-purpose flour
2 c. milk
2 c. chicken stock
1/3 c. parsley, chopped
1/3 c. dried basil
2 (16 oz.) cans tomatoes
1 (46 oz.) can tomato juice
salt and pepper to taste

Preparation

Saute onion in butter. Add flour, stirring constantly.
Cook lightly and slowly. Add milk, then chicken stock. Add parsley and basil.
In a
large stockpot, blend roux with tomatoes and tomato juice.
Heat to boiling and add salt and pepper to taste.
Serve piping hot with garnish of Parmesan cheese. Serves 8.