Tomato Soup
10-12# Roma tomatoes
10-12 stalks celery
1# carrots
8 onions
2 cloves garlic
1 quart stock (such as chicken)
3/4 cup sugar
1/4 cup salt
1 cup butter
1 cup flour
Cut the celery, carrots, garlic and onions into large chunks and place in a deep stock pot. Add the chicken stock and slowly bring the mixture up to a low boil. Cut tomatoes into quarters and add to the pot, stirring periodically to avoid scorching. Cook at a very low boil for several hours or overnight.
Run the soup through a foley food mill and place into a clean stock pot. Return to heat and add sugar and salt.
Cream together the flour and butter in a mixer. Add a ladle of the soup at a time to the creamed mixture until it is thin enough to add to the soup. Stir in the creamed mixture with a wire wisk to prevent clumping.
Ladle soup into hot jars. Cap the jars and process in a pressure canner for 20 minutes at 10#
