Tomato Soup

Full recipe makes 14 to 16 quarts

100-120 tomatoes

7 onions - quartered

12 stems celery - cut into pieces

21 whole cloves

14 sprigs parsley

Half Recipe makes 7 to 8 quarts

50-60 tomatoes

3 1/2 onions - quartered

6 stems celery - cut into pieces

11 whole cloves

7 sprigs parsley

Cook and strain through folly food mill.

For full recipe add:

• 1 cup sugar

• 1 teaspoon black pepper

• 1 cup butter

• 1 cup flour

• 2 Tablespoons salt

For half recipe add:

• 1/2 cup sugar

• 1/2 teaspoon black pepper

• 1/2 cup butter

• 1/2 cup flour

• 1 Tablespoon salt

Let boil, jar, & seal