Tomato Soup

Recipe Ingredients

3 cups	187g / 6.6oz	Canned tomatoes
1 cup	237ml	Water
4 tablespoons	60ml	Grated onion
1 1/2 teaspoons	7.5ml	Salt
2 teaspoons	10ml	Sugar
1 cup	237ml	Scalded milk
2/3 cup	106g / 3.7oz	Cooked rice

Recipe Instructions

Over low heat, cook tomatoes, water, onion, salt and sugar for 30 minutes. Force through a food mill. Stir in the milk and rice. Serve hot. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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