Tomato Soup with Cheese
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INGREDIENTS 2 ounces butter
3 leeks
2 stalks celery
1/2 pound mushrooms
1 can concentrated tomato soup
3 cups light cream
Salt and pepper, to taste
Thyme
6 small tomatoes
1/4 pound diced Swiss cheese
ParsleyMelt 2 ounces butter in a skillet. Cut up the white of 3 leeks and 2 stalks of celery and fry lightly in the butter. Slice 1/2 pound mushrooms, including stems, and add to the skillet and continue to fry together until the mushrooms are soft.
Add 1 can concentrated tomato soup and 3 cups light cream. Season with salt, pepper, and thyme to taste. Heat very gently.
Skin 6 small tomatoes, about 2-inches across the top, and simmer in the soup until soft. Remove the tomatoes and set one in each bouillon cup. Place 3 or 4 cubes of Swiss cheese inside each tomato. If there is any cheese left, add it to the soup. Then pour the hot soup over the tomatoes, sprinkle with chopped parsley, and serve immediately.
Makes 6 servings