1 qt. brown stock
1 can or 1 qt. tomatoes
1 onion
4 tablespoons butter
¹⁄₃ cup flour
1¹⁄₂ teaspoons salt
Cook the first three ingredients for one hour or more in the cooker. Rub
through a strainer, bind it with the butter and flour, as directed on
page 59, and add the salt. Or bind the soup before putting it into the
cooker, and strain it just before serving.
Serves eight or ten persons.