1 (28 oz) can tomatoes, chopped and liquid reserved ( or home grown tomatoes, blanched, skinned and chopped
1 tomato can full of water
4 beef bouillon cubes
chopped fresh parsely, or 1 tablespoon dried
pinch of fresh dill weed
In a dutch oven, brown beef and drain off excess fat. Add all the other ingredients. Bring to a boil and then turn down and let simmer for at least 1 hour. This soup can be frozen for several months and then reheated.
You can add any fresh garden vegetables you have on hand such as green beans, carrots or zucchini.
Yeild: 3 quarts
Melt butter over medium heat in a skillet and then saute onions, green peppers and mushrooms for several minutes until tender, about 5 minutes.
Add flour and salt and stir for about a minute over moderate heat. Gradually add chicken broth and cream and continue to stir.
Cook sauce for about 5 minutes, stiring constantly until thickened. Stir a little bit of sauce into egg yolk and mix it together before adding it back to the pan and cook a few minutes more. Add chicken and pimento and heat until chicken is warmed through. Serve over toast.
Makes about 6 servings
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