In a large pot, saute onions in 6 Tbsp. butter along with dill seed, dill weed, and oregano for 5 minutes, or until onions are translucent. Add tomato soup and chicken broth. Turn heat to medium while making foux and cover pan
In small skillet make a roux by blending 2 Tbsp. melted butter and 2 Tbsp. flour, whisking constantly over medium heat for 3 minutes without browning. Add roux to broth mixture and whisk to blend. Add salt and pepper. Bring to a boil over medium heat, stirring occasionally
Reduce heat and simmer for 15 minutes. Add chopped parsley, honey, evaporated milk. On low heat bring to serving temp. Do not boil
Originally Submitted
5/22/2010
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