Creamy Tomato Bisque - cooking recipe

Ingredients

3 tablespoons butter
1 medium onion, sliced
1 garlic clove, minced
1 large tomatoes or (28 ounce) can Italian tomatoes
1 tablespoon fresh basil, chopped
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
1/4 cup flour
2 cups chicken broth
1 -2 cup light cream
2 -4 tablespoons sherry wine

Preparation

In a deep saucepan, melt butter and saute onion and garlic until golden. Slice tomatoes (if using canned tomatoes, drain first) and add with dry mustard, salt, and pepper. Simmer, uncovered, 8 - 10 minutes.
Stir in tomato paste. (If tomatoes are not full-flavored, you may wish to add more paste.) Add flour and chicken broth, then bring to a boil, stirring constantly. Puree in a blender, then strain to remove seeds and skins. Add 1 - 2 cups light cream.
Reheat to serve, but do not boil. add sherry to taste. This soup keeps well and may be frozen.