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6 medium tomatoes
2 Tbsp. chopped onion
celery leaves
1 tsp. salt
1/2 c. water
1 Tbsp. butter
1 Tbsp. flour
2 c. milk
1 tsp. sugar (optional)

Combine tomatoes, onion, celery leaves, salt and water
in 2 quart casserole dish. Cover and cook with microwave
energy 15 minutes. Put through sieve. Melt butter in 1 quart
dish. Add flour and blend well. Add milk slowly and stir
well. Cook 6 minutes or until consistency of thin white sauce.
Add small amount of the hot milk to the hot tomatoes. Then add
the hot tomatoes to the hot milk. Reheat. Keep below boiling
point so that soup will not curdle.

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