Debbie'S Tomato Soup - cooking recipe

Ingredients

1 1/8 c. minced yellow onion
7 Tbsp. butter
7 Tbsp. flour (I use whole wheat pastry)
1 tsp. dried basil
1 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
3 Tbsp. tomato paste
3 Tbsp. brown sugar
4 2/3 c. water
6 chicken bouillon cubes
3 1/2 c. water
1 c. plus 2 Tbsp. instant nonfat dry milk
6 lb. 4 oz. can crushed tomatoes

Preparation

In stock pot, saute onion in butter.
Blend in flour, herbs, salt and pepper.
Stir in tomato paste, brown sugar, 4 2/3 cups water and chicken bouillon.
Blend together 3 1/2 cups water and dry milk.
Add to soup and heat, stirring constantly, until thickened and smooth.
Add tomatoes.
Simmer, uncovered, 12 to 15 minutes.
Do not boil.