Melt the butter in a soup-pot. Add the onion and cook over medium heat, stirring, until the onion is soft but not browned. Sprinkle the flour over the butter mixture and continue to cook for an additional 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct the seasoning. Reheat before serving. From the new version of Fannie Farmers Cookbook by Marion Cunningham. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 7|
|Calories from Fat: 82 (61%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.6mg||8 %|
|Sodium 167.2mg||6 %|
|Potassium 263mg||7 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.4g|
|Protein 2.6g||4 %|
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Calories per serving: 135
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