Tomato soup
Here's what I did:
Sauté medium onion in butter. Put 2 cans tomatoes and 2 fresh tomatoes in blender. Puree. Add to onion. Add 3 bullion cubes. Cook 10 minutes. Add 1/2 tsp. baking soda. Cook 15 minutes. Add mushrooms. Cook 20 minutes. Add dumplings (recipe below). Cook 5 minutes. Add ~1 1/2 cups milk. Allow soup to warm, then serve.
Notes:
For the dumplings, I heated the milk and butter in the microwave.
This recipe sounds very similar to the method for making cream puffs, but with boiling instead of baking.
One of the cans of tomatoes had garlic, oregano, and basil in it.
I am not sure of the purpose of the baking soda. It does bubble and it does seem to change the flavor a bit, but I cannot explain how.
Here are the recipes I combined to make my recipe:
The first tomato soup recipe is from my great-grandmother.
Recipes from "Book of Recipes: Souvenir Book of 35th Anniversary of Founding of Daughters of the American Revolution" 1925
Celery and Tomato Soup
One can of tomatoes or 1 quart of peeled fresh ones.
One sliced onion, 1 bay leaf, 1 cup chopped celery.
1 teaspoon salt, 1/2 teaspoon pepper, 1 pint water.
Boil 10 minutes and add 2 tablespoons butter rubbed with 3 tablespoons flour. Stir and boil 5 minutes.
Strain and serve with croutons.
Mrs. Chas. T. Owen
(Jennifer Dellinger's great grandmother)
p. 77
Tomato Bisque
One large can of tomatoes heated and strained.
Add 1/4 teaspoon of soda to liquid.
When bubbling stops add 11/2 tablespoons butter, 1 teaspoon salt, 1 tablespoon sugar.
Put 2 cups of milk in double boiler to heat, add a tablespoon of corn starch dissolved in a little water.
Add tomato to milk and serve immediately.
Mrs. H. VanArsdale Hillman
p. 67
Mother's Tomato Soup
One quart of stock.
One pint of sliced tomatoes or 1 pint can.
One potato, 2 onions, 1 small carrot, 1 bunch of soup greens.
Salt, pepper.
Chop all vegetables very fine and simmer in stock
Mrs. C. M. Stevens
p.75
Plain Tomato Soup
One can of tomatoes, 1 pint of water.
One onion fried in 1 tablespoon butter.
One tablespoon sugar, 1 teaspoon salt, 4 whole cloves, dash of pepper. Let all stew together for half an hour.
Mix one heaping teaspoon of cornstarch with a little cold water, add and cook a moment longer.
Strain and serve with toast squares.
Mrs. Joel Nickerson
p.75
Egg Dumplings for Soup
One cup milk, 1 full cup flour, 1/2 cup of butter, 3 eggs.
Put milk and butter over fire. When it comes to a boil put in flour. Stir well. This will make quite thick.
Take from fire, cool, then add eggs, a little salt and very little nutmeg.
Beat very hard and then drop from a spoon into soup and let cook not more than five minutes.
This is delicious in vegetable soup.
(Mrs.) Margaret S. Hoffman
p. 77
EMILY SAYS: Very tasty. I liked the consistency of the dumplings. They were very nice and tender.