| Tomato Soup Piquante 1 tablespoon of butter or margarine
1/2 cup of finely chopped celery
1 quart of tomato juice
One 10 1/2 ounce can of condensed beef consommé
1 tablespoon of dry sherry
1/2 teaspoon of thyme
1 teaspoon of sugar
1/2 teaspoon of celery salt
1/8 teaspoon of hot pepper sauce
4 to 6 lemon slices |
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Place the butter and celery in a 2 quart glass casserole. Cook on HIGH for 5 minutes. Add all of the other ingredients, except the lemon slices. Cook, covered, o for 11 to 12 minutes or until hot. Let it stand for 2 to 5 minutes. Garnish with lemon slices. Makes 4 to 6 servings |
