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3 cups pureed tomato
1 cup water
4 tsp chicken bouillon
1/2 cup chopped celery
2 tbsp chopped onion
1/4 cup butter
3 tbsp flour
2 cups milk
1/3 cup sherry
1 tsp garlic powder
In a large sauce pan bring tomato, water, bouillon, celery, onion to boil, reduce heat and simmer 15 to 20 minutes. Remove from heat and allow to cool. Puree mixture. Make roux with butter and flour, add milk and cook until thick. Add pureed mixture, sherry, garlic, nutmeg and heat through.Recipe Pictures - Hover cursor to scroll if several images:
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