TOMATO BISQUE SOUP

Ingredients:

1/2 cup chopped onion
1/2 cup (1 stick) butter
3 T. flour
1 tsp dill seed
1-1/2 tsp dry dill weed
1-1/2 tsp dry oregano
4 cups canned crushed or diced tomatoes
1 can Condensed Tomato Soup
4 cups Chicken Stock
2 tsp salt
1/2 tsp white pepper
1/4 cup chopped parsley
4 tsp honey
1-1/4 cup heavy cream
2/3 cup half & half

Method:

In a large pot, saute onions in butter along with dill seed, dill weed and oregano for 5 minutes or until onions are translucent. Add flour and stir. Add tomatoes, tomato soup and chicken stock. Add salt and pepper. Bring to a boil over medium heat, stirring occasionally.

Reduce heat and simmer for 15 minutes. Add chopped parsley, honey, cream and half & half. Taste and adjust seasonings if needed. On low heat, bring to serving temperature. Do not boil.

Note: If you do not have both heavy cream and half & half, try using evaporated milk or 2 cups of half & half.

Note: Dill weed and dill seed are two separate parts of the same plant. Dill weed is the early fernlike growth on the stem. Dill seed, on the head of the dill, is what we use to give dill pickles their distinctive flavor. Both the weed and the seed can be purchased dried.

Note: My MIL, from whom I got this recipe, does it all in her crockpot except for the initial saute of the onions, and it always comes out spectacular.