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1/4 lb. margarine
1 c. chopped celery
1 c. chopped onion
1/2 c. chopped carrots
1/3 c. all-purpose flour
2 (1 lb. 12 oz.) cans whole
tomatoes, drained and
2 tsp. sugar
1 tsp. basil
1 tsp. marjoram
1 bay leaf
4 c. chicken broth
1 pt. whipping cream
1/2 tsp. paprika
1/2 tsp. curry powder
salt and pepper to taste

Melt margarine in large saucepan. Saute celery, onions
and carrots until tender. Stir in flour. Cook 2 minutes,
stirring constantly. Add tomatoes, sugar, basil, marjoram, bay
leaf and chicken broth. Cover and simmer 30 minutes, stirring
occasionally. Discard bay leaf. Puree 1/3 of the mixture at a
time in the blender. Add cream, paprika, curry powder and salt
and pepper to taste. Stir to blend. Serve hot or cold. Makes
8 servings.

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