Tomato Soup - cooking recipe

Ingredients

1 stick butter
3 chicken bouillon cubes
3 stalks celery, chopped fine
1 small onion, chopped fine
1/4 c. flour
4 (1 lb.) cans tomatoes, chopped
3 to 4 c. tomato juice
1 (5 1/3 oz.) can evaporated milk
salt and pepper to taste

Preparation

Melt butter in a skillet with chicken bouillon, stirring to combine.
Add celery and onion and saute until tender.
Stir in the flour to make a roux.
Lower heat and cook for 10 minutes. Add chopped tomatoes, plus juice from their cans, along with tomato juice.
Stir until well mixed, then stir in evaporated milk.
Season with salt and pepper.
Serves 10 to 12.