A quick and easy micro-cooked,
embellished canned tomato soup.
Tomato-Celery
Soup
- 2 tablespoons butter or
margarine
1/3 cup celery, sliced
1/4 cup onion, sliced
1 (I10.75-ounce) can tomato soup
1 1/4 cups water
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 teaspoon granulated sugar
1/4 teaspoon ground black pepper
- Melt butter in a microwave-safe
baking dish on HIGH for 40 seconds. Stir in thinly sliced celery
and thinly sliced onion. Cover with plastic wrap and cook on
HIGH for 2 minutes, or until the onion is tender. Stir in tomato
soup (undiluted), water, lemon juice, chopped parsley, sugar,
and pepper. Cover and cook on HIGH for 5 minutes, stirring once.
Spoon into serving bowls.
Makes 4 servings.
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