All this talk makes me want to try (agin) to recreate my mom's Cream
of Tomato soup. You could make it in ten minutes,

I remember that she cooked the tomatoes and the milk in separate pans.
She also put a tiny pinch of baking soda in the tomatoes, let them
foam away the acid and then added the milk. (no curdling).

I dont remember any other ingredients, but when I make it it's not
like hers. Any suggestions? I've mastered (mistressed?) almost every
other childhood favorite.

Lynn in Fargo
Thanks for your support

"Lynn from Fargo" > wrote in message
...
> All this talk makes me want to try (agin) to recreate my mom's Cream
> of Tomato soup. You could make it in ten minutes,
>
> I remember that she cooked the tomatoes and the milk in separate pans.
> She also put a tiny pinch of baking soda in the tomatoes, let them
> foam away the acid and then added the milk. (no curdling).
>
> I dont remember any other ingredients, but when I make it it's not
> like hers. Any suggestions? I've mastered (mistressed?) almost every
> other childhood favorite.
>
> Lynn in Fargo
> Thanks for your support

Think about the herbs and spices she kept around. I'll also bet she cooked
with butter - it makes a big difference. I would be tempted to dice a small
amount of onion and sauté it in butter then add the tomatoes. If you don't
remember sautéed onion did she use onion powder?

Dimitri

"Lynn from Fargo" > wrote in message
...
> All this talk makes me want to try (agin) to recreate my mom's Cream
> of Tomato soup. You could make it in ten minutes,
>
> I remember that she cooked the tomatoes and the milk in separate pans.
> She also put a tiny pinch of baking soda in the tomatoes, let them
> foam away the acid and then added the milk. (no curdling).
>
> I dont remember any other ingredients, but when I make it it's not
> like hers. Any suggestions? I've mastered (mistressed?) almost every
> other childhood favorite.
>
> Lynn in Fargo
> Thanks for your support

Look here as well:

http://oldfashionedcooking.com/soups...ato/index.php/

Dimitri

Lynn from Fargo wrote:
> All this talk makes me want to try (agin) to recreate my mom's Cream
> of Tomato soup. You could make it in ten minutes,
>
> I remember that she cooked the tomatoes and the milk in separate pans.
> She also put a tiny pinch of baking soda in the tomatoes, let them
> foam away the acid and then added the milk. (no curdling).
>
> I dont remember any other ingredients, but when I make it it's not
> like hers. Any suggestions? I've mastered (mistressed?) almost every
> other childhood favorite.
>
> Lynn in Fargo
> Thanks for your support


Lynn,

I just got this recipe from a Yahoo Group. I'm sure it's not the one you
are looking for, but it might help with some of the prep of yours.


* Exported from MasterCook *

Tomato Soup With Herbs & Wine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh tomatoes -- peeled, or canned tomatoes
14.5 ounces
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1 tsp fresh thyme -- lemon OR other culinary thyme
1 Tbsp fresh basil -- OR 1 tsp dried basil
1 Pinch pepper
1/4 tsp baking soda
1 cup half-and-half, fat free
1/2 cup dry white wine
1 Tbsp mixed fresh herbs -- such as slivered basil,
thyme leaf, (1 to 2)
parsley -- for garnish

If using fresh tomatoes, chop and simmer in saucepan with butter until
soft. Cool slightly, then puree or blend. Return to saucepan. If using
canned tomatoes, blend, then place in saucepan with butter and heat
until warm.

Stir flour into 1/4 cup water, then add to tomatoes, stirring. Then
add salt, lemon thyme, basil and pepper. Bring to a simmer, stirring.
Reduce heat and simmer for 5 minutes. Stir in soda and fat-free
half-and-half.

Cook over low heat until slightly thickened. Do not boil.

Stir in dry wine and heat to simmer; let simmer 15-20 minutes. Serve in
cups, sprinkling more fresh herbs on top for garnish.

Description:
"yields 6 1/2 cup servings"
Source:
"From: Adapted from `Southern Herb Growing' by Madalene Hill and Gwen
Barclay
VIA www.mysanantonio.com"
- - - - - - - - - - - - - - - - - - -

Texas Janet

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Dimitri wrote:

>
> http://oldfashionedcooking.com/soups...ato/index.php/
>

What a neat site! Thanks!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On May 17, 3:06*pm, "Dimitri" > wrote:
>
> Look here as well:
>
> http://oldfashionedcooking.com/soups...ato/index.php/
>
> Dimitri
================================================== ===

It's definitely # 1 or 2 or 3. I just didn't remember the flour! She
also used what we called "top milk" - the cream that rose to the top
of a bottle of non-homogenized whole milk.

Thank you both so much!

Lyn from Fargo
Off to the kitchen . . .