Sherried Tomato Soup:
Go here for step-by-step instructions with photos:
Ingredients
- 6 Tablespoons Melted Butter
- 1 whole Medium Onion, Diced
- 1 bottle (46 Oz.) Tomato Juice
- 2 cans (14 Oz. Cans) Diced Tomatoes
- 1 Tablespoon (up To 3 Tablespoons) Chicken Base
- 3 Tablespoons (up To 6 Tablespoons) Sugar
- 1 pinch(es) Salt
- Black Pepper To Taste
- 1 cup Cooking Sherry
- 1-½ cup Heavy Cream
- Chopped Fresh Parsley
- Chopped Fresh Basil
Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
Adjust other seasonings and serve with yummy, rosemary rolls :)
Buttered Rosemary Rolls: http://thepioneerwoman.com/cooking/2009/10/buttered-rosemary-rolls/
Ingredients
- Frozen, Unbaked Dinner Rolls
- Melted Butter, Regular, Salted
- Fresh Rosemary, Coarsely Chopped
- Coarse Sea Salt
Preparation Instructions
Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.
After rising, brush rolls with melted butter.
Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.
Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
Serve skillet on the table.
