CREAMY TOMATO SOUP

Creamy Mary Stuart

Chicken Stock

1 1/2 C Chopped Onion

1 C Chopped Celery

1/2 C Butter

1/2 C Flour

2 Quarts Chicken Stock

Add to soup

2 Chicken Breast: Salted Peppered and baked

1 Bay Leaf

2 C Milk

1 C Cream

Salt

Pepper

1 C Barley

1 C chopped carrots

1 C Chopped Celery

1 C chopped Leeks

Chicken stock to cover veggies

Prepare basic soup by sautéing vegetables in butter in stockpot until tender

Add flour to make roux

Cook continuously for 5-8 min but do not brown

Add stock gradually stirring until slightly thickened and smooth 

Add bay leaf and simmer for 30 min

Remove Bay leaf

Puree Vegetable broth mixture in food processor or blender

(I use hand blender_

Put back in pot add chicken heated milk, cream

Adjust seasoning

Meanwhile be cooking Barley according to package instructions

Cook veggies in enough Chicken Stock to cover until tender then add to stock add barley and chicken 

Garnish with Dill