Tomato Bisque

• 3 Tbsp. butter
• 1 medium onion
• 1 clove garlic, minced
• 5 large ripe red tomatoes
• 1 Tbsp. fresh basil, chopped
• 1/4 tsp. mustard powder
• 1/4 tsp. salt
• 1/8 tsp. pepper, ground
• 1/4 c. tomato paste
• 1/4 c. flour
• 2 c. chicken broth
• 4 Tbsp. sherry (optional)
• 2 c. light cream

1. In a deep saucepan, melt butter.
2. Saute onion and garlic until golden.
3. Slice tomatoes and add with dry mustard, salt and pepper. Simmer, uncovered, 8 to 10 minutes.
4. Stir in tomato paste.
5. (If tomatoes are not full flavored, you may wish to add more paste.) Add flour and chicken broth, then bring to a boil, stirring constantly.
6. Puree in a blender, then strain to remove seeds and skins.
7. Add 1 to 2 cups light cream.
8. Reheat to serve, but do not boil.
9. Add sherry to taste.

butter, onion, clove garlic, red tomatoes, fresh basil, mustard powder, salt, pepper, tomato paste, flour, chicken broth, sherry, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520503 (may not work)