Friday, January 30, 2009

Tomato Soup

1 cup thinly sliced onions
1 garlic clove, minced
2 tablespoons butter or margarine
1 (46 ounce) can tomato juice
2 teaspoons beef bouillon granules
2 1/2 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
1 teaspoon dried basil

In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley, brown sugar, and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

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