1/4 C Butter
1 small Onion, chopped
1 stalk Celery, chopped
3 tbsp Flour
3 C Milk
1 tbsp Sugar
1 tsp Salt
1/8 tsp Black pepper
28-oz can (3-1/2C) Tomatoes, drained
In a large saucepan cooke onions and celery in butter until tender. Stir in flour; add milk and sugar. Heat mixture until it boils and thickens; stirring constantly. In a small saucepan, heat tomatoes. Before serving slowly add tomatoes to milk mixture. Soup may be reheated, but do not boil. Do not store soup in metal as it will pick up a metalic taste.