| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/2 |
c |
Onion; chopped |
| 1 |
cn |
(28-oz) Italian tomatoes; chopped (retain juices) |
| 1 1/2 |
c |
Chicken croth |
| 1 1/4 |
c |
Water |
| 1/4 |
c |
Sour cream |
| 7 |
oz |
Grated cheddar cheese |
|
|
Salt and pepper |
INSTRUCTIONS
From: Andrea Wagner <WAGNA@FOSTER.COM>
Date: Tue, 25 Jun 1996 11:41:54 -0700
I made this from the Pasta & Comapny By Request cookbook last night, it was
very easy and really good.
Melt the butter over low heat, then saute the onions until soft. Add the
choped tomatoes and their juices, the chicken broth, and the water, and
bring to a simmer over medium heat. Remove from heat for 10 minutes. Then
stir in half the sour cream and the cheddar. Add the rest of the sour cream
and gently reheat (if necessary).
This soup also freezes very well, just don't reheat too quickly or you will
curdle the sour cream.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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