1 lb tomatoes
3 oz butter
2 chopped onions
1 bay leaf
4 peppercorns
2 oz sliced mushrooms
1 sml green pepper, sliced
1 oz flour
600ml milk
salt & pepper
1/2 tsp sugar
2 Tbs tomato puree
Chop tomatoes & fry in 1 oz butter with 1 onion. Add bayleaf, peppercorns & stock. Bring to boil, simmer covered 15-20 mins until soft. Blend. Melt remaining butter & fry other onion, mushrooms & green pepper 3-4 mins. Stir in flour, cook 2-3 mins. Blend in milk & bring to boil, stirring. Cook 2 mins. Add salt, pepper, sugar & tomato puree. Remove from heat & mix in tomato mixture. Reheat, adjust seasonings & serve sprinkled with parsley.
Note: Celery may be used in place of green pepper.