A quick and easy micro-cooked, embellished canned tomato 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.