MATERIALS:
1 medium unpeeled potato, chopped
1 medium onion, chopped
1 stalk celery, chopped 1 clove garlic, minced
2 tablespoons butter or margarine, 2 tablespoons water,
2 cups tomato juice
2 cups milk, 1 10 3/4-ounce can condensed tomato soup,
2 tablespoons snipped fresh parsley, 1/2 teaspoon garlic powder
1/2 teaspoon dried thyme, crushed, 1/4 teaspoon pepper
FIRST:
In a large saucepan, cook the potato, onion, celery and garlic
in butter
and 2 tablespoons water, covered, for 8 to 10 minutes or till vegetables
are tender.
NEXT:
Stir in the tomato juice, milk, condensed soup, parsley, garlic
powder,
thyme and 1/4 teaspoon pepper.
THEN:
Heat through.
Makes 5 servings.
EAT